Tiptree Thumbprint Cookies

Directions:

Preheat oven to 325º F. In medium bowl, cream butter and sugar until smooth. Mix in egg yolks and vanilla extract. Mix in flour and stir until dough comes together. Chill. Roll dough into balls and place on ungreased cookie sheets. Make a small indentation in center of each ball using your thumb, and fill each indentation with a Tiptree Preserve(s) or Tiptree Marmalade(s) of your choice. Bake at 325º F. for 25 minutes, or until lightly browned. Let cool 1 minute on cookie sheet and move to rack.