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In a large bowl, cream the butter, cream cheese and sugar until
light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well.
Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking
sheets. Using the end of a wooden spoon handle, make a 1/2-in.-
deep indentation in the center of each ball; fill with about 1/4
teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove
to wire racks to cool.
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