3/4 c. butter
1/2 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. raspberry jam
1/3 c. filberts, chopped
1 tsp. lemon peel, grated
2 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

In mixing bowl, cream butter and first 1/2 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt. Stir into creamed mixture. Chill 1 hour. Divide dough into 48 balls. Place 2 inches apart on ungreased cookie sheet. With moistened thumb, make indentation in each cookie. Combine jam, filberts and peeling. Place a small amount of jam mixture in the thumb print indentations. Beat egg whites with cream of tartar until soft peaks form. Gradually add second 1/2 cup sugar. Beat until stiff. Put meringue on each cookie. Bake in 350 degree oven for 10 to 13 minutes. Makes 4 dozen.