1/2 c. butter, softened
1/2 c. sugar
1 egg, separated
3/4 tsp. grated lemon rind
1 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 3/4 c. finely chopped walnuts, divided
1/2 c. apricot preserves

Cream butter, gradually add sugar, heating until light and fluffy. Add egg yolk and lemon rind; beat well. Combine dry ingredients and 1 cup of walnuts; stir into creamed mixture. Cover dough and chill for at least 30 minutes. Beat egg whites lightly. Shape dough into 1-inch balls, dip each in egg white roll in remaining 3/4 cup walnuts, and place on greased cookie sheets. Make an indentation in center of each cookie, fill with preserves. Bake at 350 degrees for 20 minutes. Cool on wire racks. Yields 3 dozen.