16 oz Butter
8 oz Brown Sugar - packed
4 ea Egg Yolks
2 t Vanilla Extract
32 oz All Purpose Flour
1/4 t Salt
16 oz Lyons Preserves or Jellies of your choice
(Red Raspberry, Strawberry, Peach, Apricot, Blackberry)
Beat softened butter and brown sugar until combined. Beat in egg yolks and vanilla and slowly add all the flour and salt. Cover and chill for 1 hour. Roll into logs and cut in 1 inch sections. Roll sections
in palms to make into a ball. Use thumb to make indentation. If desired brush with beaten egg and roll in nuts or sugar. Fill thumbprint with Lyons Preserves or Jelly.
Bake at 375° for 10 to 15 minutes.