1/2 c. butter, softened
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1 egg, separated
1 c. flour
3/4 c. finely chopped almonds
Seedless raspberry jam
Confectioners sugar frosting

Cream butter. Add next 3 ingredients and egg yolk and beat until light. Add flour and stir until well blended. Wrap dough in wax paper and chill well. Preheat oven to 325 degrees. Divide dough into 3 equal parts and roll each into 1 inch diameter rolls. Cut rolls into 3/4 inch pieces, shape into balls dip in slightly beaten egg whites, roll in chopped almonds. Place on ungreased cookie sheet. Press center of each ball and fill with 1/8 teaspoon raspberry jam. Bake 20 minutes; cool and decorate with dab of frosting.