3 c. flour
1/4 tsp. salt
1 1/2 c. softened butter
3/4 c. sugar
4 eggs, (separated)
2 tsp. vanilla
1 1/2 c. finely chopped nuts
6 oz. fruit filling (apricot or raspberry is my preference)
1 tbsp. milk

Stir together flour and salt. Set aside. Cream butter with mixer for 1 minute. Add sugar and beat until fluffy (approximately 2 minutes). Add egg yolks and vanilla. Beat additional 2 1/2 minutes. Gradually add flour and salt mixture and continue to mix until it is all added (approximately 5 minutes). Mixture will appear crumbly but will press together between your fingers. Chill for 1 to 1 1/2 hours.

Beat egg whites and milk together with fork and keep at room temperature. Heat oven at 350 degrees. Roll dough in the palm of your hands into 3/4 to 1 inch balls. Place each into egg white mixture and roll in nuts. Place on ungreased cookie sheet about 1 inch apart. Press down center of each with your thumb. Fill with fruit filling of your choice. Bake for 15 to 18 minutes at 350 degrees. Between nut coating dough will appear slightly brown.