1/2 c. softened butter
1/4 c. light brown sugar, firmly packed
1 tsp. vanilla
1 egg yolk
1 c. flour
1 egg white, slightly beaten
1 c. finely chopped walnuts
Currant jelly

Beat butter, sugar, vanilla and egg yolk in a medium bowl until smooth. Stir in flour until well mixed. Place in refrigerator for at least one-half hour. Roll mixture into one inch balls, then dip each in egg white, then roll in the chopped nuts. Place cookies on an ungreased cookie sheet about one inch apart. Just before baking, make a deep indentation in the center of each cookie with your thumb. Bake in a preheated 375 degree oven until golden brown (about 10 minutes). Cool cookies on a wire rack thoroughly. After the cookies are cooled (or just before serving) place about 1/4 teaspoon of the currant jelly in the center indentation of each. Makes about 1 1/2 to 2 dozen cookies.