1 jar raspberry jam
1 jar grape jam
1/2 c. butter
1/2 c. sugar
1 egg, separated
1 1/4 c. sifted flour
2/3 c. chopped almonds
1 tsp. vanilla

Beat butter, sugar, vanilla and egg yolk in medium size bowl at high speed until light and fluffy. Stir in flour, gather dough in ball, wrap in foil and chill several hours.

Roll level teaspoons of dough into balls. Dip into slightly beaten egg white and then into chopped nuts. Place on ungreased cookie sheet 1 inch apart. Make indent with finger and fill with jam.

Bake 300 degrees for 20 minutes or golden brown.