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Raspberry Thumbprint Cookies

3 3/4 cups all purpose flour
1 1/3 cups butter or margarine, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk

NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time. 

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes in 375 ° oven.

Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks.

*You can vary this recipe by using different flavored preserves. I have used blackberry, strawberry, mixed berry and boysenberry all with excellent results..