1/4 pound butter
1 cup sugar
1/4 pound margarine
2-1/2 cups sifted flour
2 egg yolks raspberry jam
1 teaspoon vanilla
Heat oven to 350 degrees. Cream butter and margarine thoroughly. Gradually add the sugar, beating until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add sifted flour and vanilla. Shape mix between palms of hands into balls (1-inch in diameter). Place on ungreased baking sheet, 2 inches apart. With the top of middle finger, make an indentation on top of each. cookie. Fill with raspberry jam. Bake until nicely browned (about 15 minutes). Yields 6 dozen.