These are my new favorites! The original recipe called for strawberry preserves, so I made a batch with that and also a batch with my homemade raspberry jam.
Raspberry Cream Cookies
1 cup softened butter
3 ounces softened cream cheese1 cup sugar
1 egg yolk
3 teaspoons vanilla
2-1/2 cups flour
Raspberry jam, or other flavor of your choice
In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1-inch balls. Place on an ungreased baking sheet 2 inches apart. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the middle of the cookie. I had to flour the end of the spoon so that it would not stick. Fill each hole with jam. Bake at 350 degrees for 10-12 minutes or just until set.
