- 1 cup butter
- ½ cup sugar
- 2 tablespoons molasses
- 3 hard boiled egg yolks, mashed
- 2 cups flour
- 1¼ teaspoons ginger
- ½ teaspoon baking soda
- 1/3 cup raspberry jam
- Preheat oven to 375 degrees
- Cream the butter and sugar until light and creamy. Beat in the molasses and egg yolks. Sift the flour, ginger and baking soda together and stir this into the butter mixture. Chill the dough for 2 hours.
- Break off 1-inch pieces of dough and roll them into balls. Make a slight indentation, with your finger, in each ball and dab ¼ teaspoon of jam into each impression. Bake on ungreased cookie sheets for 15 minutes. Cool on a cookie rack. Store in airtight containers.