Sweetheart Cookies

Not much going on here, I am still working from home and we opened our camp for the summer. Yay! I am as busy as ever, even working from home. Once in a while, I dust mop the floors while on hold with our corporate office :-)  It's weird after 35 years, but we are making do. 

When we travel, I am inspired by the presentation of our meals. When we were in Verona, Italy, the Due Torri Hotel served us breakfast in our room and my tired eyes were fixated on the woman entering our room and setting up the table without a word spoken. She set up the beautiful table within 5 minutes, smiled and this experience will be embedded in my memory forever. Of all the places we have traveled, Italy is at the top of the list to return to when we can. The hotel where we stayed in Verona is re-opening this week, and I wish them the very best. The photo prompted me to set a pretty breakfast table this week before work, and make my favorite cookies from childhood. We always had fresh cookies and dessert, never a store bought dessert in the house. 

Sweetheart Cookies

Ingredients

3/4 cup butter, softened

1/2 cup sugar

1 large egg yolk, room temperature

1-1/2 cups all-purpose flour

2 tablespoons raspberry or strawberry preserves

Confectioners' sugar, optional

Directions

1. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined.

2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves.

3. Bake at 350° for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Hope all is well with you!

Deb