These are a crisp, unsweet cookie with marmalade filling.
1 tsp dry yeast
1 tsp hot water
1 cup butter
2 tsp light cream
1 3/4 cup flour
orange marmalade or other jam/preserves
Dissolve yeast in water. Cream butter. Blend in dissolved yeast and cream, mixing until blended. Drop tablespoonfuls of dough onto greased baking sheet. Shape into rounds. Press with finger to make a dent in the center and fill it with marmalade (or other jam/preserves). Sprinkle with sugar. Let stand in a warm place for 10-15 minutes. Bake at 325 degrees for 20-25 minutes or until just turning pale brown.
*Recipe by Joan Whitlock from the Elmira College Cookbook 1971.