1 c. butter
1/2 c. sugar
1/2 c. light corn syrup
2 egg yolks
2 1/2 c. flour

Beat together butter and sugar. Beat in corn syrup, and egg yolks. Stir in flour. Chill 1 hour. Shape into 1 inch balls. Dip in slightly beaten egg whites. Roll in finely chopped walnuts (you will need about 2 cups). Place on ungreased cookie sheet. With thumb make indentation in each. Bake at 325 degrees for 20 minutes or until golden brown. Press again while still warm. Fill with tart jelly. (I use a 1/4 measuring teaspoon to get nice round "bumps" of jelly.)