1/2 c. butter
1/4 c. brown sugar, packed
1 egg yolk, slightly beaten
1 egg white
1 c. sifted flour
1/2 c. chopped walnuts
Jelly

Cream butter and blend in sugar. Add egg yolk, then flour. Roll dough into small balls 1" in diameter. Dip in egg white, then roll in chopped nuts. Place on greased cookie sheet and press centers down with finger. Bake 5 minutes in a slow oven, 300 degrees. Remove and press down centers again. Bake 15 minutes longer. Cool slightly. Fill centers with jelly. Yield: 12 cakes.