2 egg yolks
2 egg whites (unbeaten)
1 c. brown sugar
1 c. butter, softened
1 tsp. lemon juice
1 tsp. vanilla
2 c. flour
strawberry or peach jam

Combine egg yolks, brown sugar, butter, vanilla and lemon juice. Mix until well blended. Stir in flour. Chill dough for 1 hour or until firm. Shape rounded teaspoons of dough into walnut-size balls. Dip each ball into unbeaten egg white and place on ungreased baking sheet.

Bake at 350°F for 10 minutes. Remove from oven and carefully make a depression in the center of each cookie with the underside of a teaspoon. Fill with 1/2 teaspoon of jam and return cookies to oven for 10 minutes more.

Yield: About 3 dozen.