1/2 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 egg, separated
1 1/4 c. sifted all-purpose flour
2/3 c. chopped almonds
Raspberry jam

1. Beat butter, sugar, vanilla and egg yolk in a medium size bowl until fluffy. Stir in flour; gather dough into a ball; wrap in foil and chill several hours.

2. Roll level teaspoonful of dough into balls. Dip into slightly beaten egg white; roll in the chopped almonds. Place on ungreased cookie sheets 1 inch apart. Press an indentation with finger in each; fill with jam.

3. Bake in slow oven 300 degrees from 25 to 35 minutes or until lightly brown. Cool on wire rack.