1 cup butter, softened

1/2 cup sugar

2 cups flour

raspberry jam

Preheat oven to 375. Cream together butter

and sugar until light and fluffy.

Add flour slowly. Batter will be stiff.

Take a heaping tablespoon full of batter

and roll into a ball shape with your hands.

Place on ungreased cookie sheet.

Using your thumb, make a small depression

in the cookie balls. Fill with raspberry jam.

Bake at 375 for 10-12 minutes, until golden.

Makes 2 to 3 dozen cookies