¾ cup butter or margarine, softened
2/3 cup sugar
1 egg, lightly beaten
¼ cup milk
¼ cup pineapple preserves
2¼ cups self-rising flour

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg, milk, and preserves until well blended.  Stir in flour, mixing well.  Drop by teaspoonfuls, 2-inches apart, onto prepared cookie sheets.

Bake 8 to 10 minutes or until firm.  Remove from cookie sheets; cool on a wire rack.

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