Ingredients:
1 cup butter or 1 cup margarine, softened
1/2 cup brown sugar
2 eggs, separated
2 cups all-purpose flour
1/4 teaspoon salt
egg whites ( from eggs above)
almonds, finely crushed or pecans or walnuts
raspberry jam, seedless or apricot jam or jelly or preserves
Directions:
Cream the butter. Add the brown sugar gradually.
Add egg yolks, one at a time, mix well.
Add flour and salt to make a soft dough.
Shape dough into little balls (about one tablespoonful).
Roll balls slightly in beaten egg whites, then into crushed nuts.
Place coated balls on a greased cookie sheet about one inch apart.
Make indentation with your thumb, or the floured end of a melon baller.
Bake at 325 degrees Fahrenheit for 20 to 25 minutes until lightly golden brown.
Cool on racks.
Fill indentations in cooled cookies with jelly, jam, or preserves.
Servings: Serve
Time preparation: 60 min.
Time total: 139 min.