1 c. butter
1/2 c. sugar
2 eggs
2 c. flour
2 egg whites
2 c. ground nuts
Raspberry jam

Cream butter and sugar. Add egg yolks. Beat well. Add flour and mix well. Chill dough for easier handling. Make small balls of dough and dip in slightly beaten egg whites. Then roll in chopped nuts. Place 1 1/2 inches apart on greased cookie sheets. Flatten with a glass bottom dipped in sugar. Make a small indentation in the center of each cookie and fill with jam. Bake at 325 degrees for 12 to 15 minutes or until lightly browned.