Raspberry Thumbprint Cookies 3 3/4 cups all purpose flour 1 1/3 cups butter or margarine, softened 3/4 cup sugar 1/4 cup orange juice 1 egg yolk NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time. Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes at 375 degrees F. Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks. *You can vary this recipe by using different flavored preserves. I have used blackberry, strawberry, mixed berry and boysenberry all with excellent results. Recipe from Amanda Formaro of FamilyCorner.com Magazine http://www.familycorner.com Share this page with a friend! Practical Kitchen.com - Cooking with Your Busy Life In Mind! http://www.practicalkitchen.com Return to: Home | Site Map | Recipe Directory | Appetizers | Beverages | Bread | Breakfast | Casseroles Chili | Desserts | Eggs and Cheese | Main Meal Meats | Miscellaneous | Pasta | Poultry | Recipes on Video Salads | Sandwiches | Sauces | Seafood | Side Dishes | Slow Cookery | Soup | Stews | Vegetables or use your browser's "back" button to return.