1 c. butter
1 c. brown sugar
2 eggs, separated
2 c. sifted flour
Chopped nuts or shredded coconut
Jelly

Cream butter, blend in brown sugar. Add egg yolks beaten until light. Blend in flour. Using your palms, roll the dough into small balls about 1 inch in diameter. Dip them in the egg white, then roll in chopped nuts or shredded coconut.

Put on a greased cookie sheet and make an indentation in the center of each cookie with your thumb. Bake at 300 degrees for 5 minutes. Remove from the oven and make the impression again with your thumb. Bake 15 minutes longer. When cookies are cool, fill the center depression with jellies.