Raspberry Thumbprint Cookies
Contributed by Diane S.

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
1/3 cup red raspberry preserves*

Mix first 5 ingredients to form a dough.

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.

Remove from oven, and fill indentations with preserves. 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.

NOTE: This makes a LOT of cookies!  You can cut this dough in half,
use one half, and freeze the other for another time.