1/2 c. butter, softened
1/2 c. sugar
1 slightly beaten egg yolk
1/2 tsp. vanilla
1 c. plain flour
1/2 tsp. salt
1 egg white
1 tbsp. water
1/2 to 3/4 c. chopped nuts
1/2 c. fruit preserves

Cream butter and sugar until fluffy. Add egg yolk and vanilla. Mix well. Combine flour and salt. Stir into creamed mixture. Form dough into 1 inch balls. Dip in mixture of egg white and water.

Roll in nuts. Place on ungreased baking sheet. With a thimble, make indention in each cookie. Bake at 325 degrees for 1 minute. Press indention again. Bake 2 to 5 minutes more. Cool on rack. Fill with preserves while warm. Makes 30.