3/4 c. sugar
1 tsp. salt
3/4 c. softened butter
2 egg yolks (reserve whites)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 c. all-purpose flour

In a large bowl combine ingredients on medium speed of mixer, about one minute. Blend well. Lightly spoon flour into measuring cup. Level off. Gradually add flour. Blend at low speed until well mixed.

Combine 2 reserved egg whites, then nuts. Place on greased cookie sheets 2 inches apart. Make a deep impression in center of each with fingertip.

Bake at 350 degrees for 10 to 12 minutes until firm to the touch and lightly browned (do not over bake). Immediately remove from cookie sheets.

1/2 c. jelly or preserves

While warm fill centers with a small amount of any flavor jelly or preserves. Allow jelly to set before storing cookies. Yield: 3-4 dozen cookies.