1 c. butter
1/2 c. sugar
1/2 c. Karo syrup - light
2 eggs, separated
2 1/2 c. unsifted flour
2 c. finely chopped walnuts or pecans
Raspberry jam

In large bowl with mixer at medium speed. Beat butter and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill one hour. Shape into 1 inch balls. Dip into slightly beaten egg white. Roll in nuts.

Place 2 inches apart on greased cookie sheet. With thumb, make indentation in center of each. Bake at 325 degree oven for 20 minutes or until golden brown. If necessary, press again with thumb. Remove from cookie sheet; place on rack. While still warm, fill with jam. Cool. Makes about 4 dozen.