1/2 c. butter
1/4 c. light brown sugar
1 egg yolk
1 tsp. vanilla
1 c. flour

DIP:

1 egg white, slightly beaten
1 c. finely chopped nuts
2 tbsp. jam or jelly

With wooden spoon, beat butter, sugar, yolk and vanilla. Stir in flour. Refrigerate for 30 minutes. Preheat oven to 375 degrees.

Roll dough into 1 inch balls with hands. Dip in egg white; then roll in nuts. Place 1 inch apart on ungreased sheet. With thumb, press center of each cookie. Bake 10-12 minutes or until delicate golden brown. Remove to wire rack. Cool. Place jelly in center. Makes 2 dozen.