8 oz. butter, softened
2 c. flour
2 egg yolks
1/2 c. brown sugar
Raspberry or strawberry preserves
Ground walnuts
Egg whites

Combine butter, flour, egg yolks and brown sugar to make dough. Refrigerate. Roll dough into small balls (approximately 50). Dip in egg whites and then roll in walnuts. Place on ungreased cookie sheets. Put a thumbprint in each cookie and bake for 10 minutes in a 350 degree oven. Thumbprint again and fill thumbprint with preserves and bake for additional 8 minutes.