3 c. flour
1/2 tsp. salt
2 eggs
1/2 to 1 c. chopped nuts
1 1/4 c. butter
1 c. sugar
2 tbsp. vanilla
1 sm. jar raspberry preserves

Sift together flour and salt. Cream butter; gradually add sugar, creaming well. Blend in 2 unbeaten eggs and vanilla; beat well. Add the dry ingredients gradually; mix thoroughly.

Chill dough for several hours or overnight. Roll 1 rounded teaspoon of dough in finely chopped walnuts or pecans. Drop onto ungreased cookie sheet. Make a small depression in center of dough, placing 1/4 teaspoon raspberry preserves in depression. Bake at 375 degrees for 10-12 minutes, until delicately browned. Makes 7-8 dozen cookies.