1 cup (2 sticks) butter
1 cup (2 sticks) margarine
1 1/2 cups sugar
1 egg yolk (plus 1/2 egg white)
1 tsp. vanilla
1 tsp. light rum (optional)
5 cups all-purpose flour

TOPPING:

1/2 egg white
1/2 cup ground nuts

SUGGESTED FILLING:

black raspberry jam

Separate egg yolk and white and set aside 1/2 egg white for topping.

Cream butter, margarine and sugar. Beat in egg yolk and 1/2 egg white, vanilla and rum (if using). Add flour, mix thoroughly. Chill thoroughly for several hours.

Put reserved egg white, slightly beaten, into a small, shallow dish. Do the same with the finely ground nuts. Make very small balls out of the dough. Make imprint in the dough with thimble (or thumbprint).

Dip indented side down, first in egg white, then in nuts. Place on ungreased cookie sheet, thumbprint side up. You can fill indentation with jam immediately or wait until they're all ready and fill them all at once.

Bake for 15 minutes in preheated 375°F oven.

Wait until they are cool before "tasting" one of these.. It's harder to stop when they are cool!! Enjoy!!!

Submitted by: Sandi Gross