1/2 c. butter
1/4 c. sugar
1 egg yolk, slightly beaten
1 c. flour
1 egg white, unbeaten
3/4 c. nutmeats, cut fine

Cream butter. Add sugar gradually and cream until light. Add egg yolk, mix thoroughly and blend in flour. Form into small balls about 1 inch in diameter. Dip into egg white - then into nuts.

Place on greased cookie sheet and press fairly flat with bottom of glass. Bake in slow oven, 350 degrees for 5 minutes. Remove from oven - press centers down and bake about 15 minutes longer.

Cool and fill with tart jelly or jam such as lingonberry or currant jelly. Makes 15 to 18 cookies.