1 cup butter
1/2 cup sugar
2 egg yolks slightly beaten (save egg whites)
2 cups flour
1/2 to 1 cup crushed or finally chopped walnuts or pecans
Raspberry jam (other flavors may be used, but raspberry is traditional)
Mix all ingredients except nuts and chill dough for one hour prior. Preheat oven to 350 degrees. Form a teaspoon of dough into a ball, dip in egg whites and role in nuts.
Place on cookie sheet at least one inch apart, make a thumbprint in the center of each ball and fill with jam.
Bake 12-15 minutes @ 350 degrees.
Note: Do not completely brown off tops, as bottoms tend to burn given the amount of butter in the recipe.
