Pound Cake Cookies

• 3 sticks butter, at room temperature (do not substitute margarine)
• 1 c. sugar
• 2 egg yolks
• 3 c. plain flour, sifted
• 1 tsp. vanilla flavoring
• strawberry jam or pecan halves

1. Cream butter and sugar.
2. Add egg yolks.
3. Blend flour into butter mixture.
4. Add vanilla.
5. Refrigerate dough until thoroughly chilled.
6. Form small balls about the size of a quarter and press onto ungreased cookie sheet.
7. Using thumb, press indentation in top of each cookie and fill with small amount of strawberry jam. If you prefer, press a pecan half on top of cookies.
8. Bake 12 minutes at 300u0b0 or until lightly browned.
9. Cool several minutes, then slide cookies off pan, using a spatula.
10. Makes about 6 to 7 dozen cookies.
11. Keep stored in an airtight container for a crisp, delightful treat.

butter, sugar, egg yolks, flour, vanilla flavoring, strawberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399742 (may not work)