2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
2/3 c. firmly packed brown sugar
1/3 c. dark corn syrup
2 eggs
1/2 tsp. vanilla
1 tbsp. milk
2 tbsp. water
1 1/2 c. finely chopped nuts
Jam or jelly

Sift flour, baking powder and salt together and set aside. Cream the butter and sugar in mixing bowl. Blend in corn syrup. Add 1 egg, then 1 egg yolk, beating well after each addition. Stir in vanilla. Add sifted ingredients alternately with milk and chill for about 4 hours or until firm enough to handle. May be chilled overnight. Shape into 1" balls, keeping hands moist to prevent dough from sticking. Beat the egg white slightly and combine with water. Dip balls into egg white mixture, then roll in chopped nuts. Place about 1" apart on lightly greased cookie sheet. Dough will be soft.

Bake in 375 degree oven for 5 minutes, then remove from oven. Make depression in top of each cookie and fill with about 1/4 teaspoon jam. Return to oven and bake for about 10 minutes longer. Remove from cookie sheet immediately and cool on wire rack.