1 c. softened butter
1/2 c. confectioners' sugar
1 tsp. vanilla
2 1/2 c. flour
About 1/4 c. fruit jelly

In large bowl, cream butter, sugar and vanilla until fluffy. Gradually stir in flour until well blended; let stand 30 minutes. On lightly greased cookie sheet, press dough with thumb through a #7 star shaped piping tip, held on right angles to the sheet, into 1 1/2 inch side rosettes 1 inch apart. Make a small dent in center of each and fill with a dab of jelly. Bake in preheated 325 degree oven 15 minutes or until cookies are firm to touch and golden on bottom. Remove to rack to cool. Store loosely covered in cool place. Makes about 68 cookies (47 calories each).

If desired, shape dough in two 10 inch long rolls. Brush rolls with 1 beaten egg and roll in mixture of 1 tablespoons each sugar and chopped nuts. Cover and chill overnight. Slice 1/4 inch thick; place 1/2 inch apart on lightly greased cookie sheet. Bake as above.