3/4 c. sugar
1 tsp. salt
3/4 c. butter, softened
2 egg yolks (save whites)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 c. flour
2 egg whites, slightly beaten
1 - 1 1/2 c. nuts, finely chopped
1/2 c. jelly OR preserves (strawberry)

In large mixing bowl, combine ingredients on medium speed of mixer about 1 minute. Blend well. Lightly spoon flour into a measuring cup. Gradually add flour and blend at low speed until well mixed.

Roll dough into 1 inch balls. Dip balls into egg whites, then nuts. Place on greased cookie sheets 2 inches apart. Make a deep depression in center of each cookie with fingertip. Bake at 350 degrees for 10- 12 minutes until firm to touch and lightly brown. Immediately remove from cookie sheet. While warm, fill centers with small amount of preserves. Allow jelly to set before storing cookies. Makes 3-4 dozen cookies.