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Raspberry Thimble Cookies

Raspberry Thimble Cookies

1 stick butter

1 stick margarine

2 egg yolks

1 teaspoon vanilla

1 cup sugar

2 – ½ cups sifted flour

Raspberry jam

Heat oven to 350°.

Cream butter and margarine. Gradually add the sugar beating until light and fluffy.

Add the egg yolks, one at a time, beating after each addition.

Add sifted flour and vanilla.

Shape dough into 1 inch diameter balls. Place on an ungreased cookie sheet about 2 inches apart. With your finger, make an indentation on the top of each cookie. Fill each cookie indentation with jam.

Bake until lightly brown, about 15 minutes.

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