1 c. Mazola butter
1/2 c. sugar plus 2 tbsp.
1/2 c. Karo light or dark corn syrup
2 eggs, separated
2 1/2 c. unsifted flour
2 c. finely chopped walnuts
Tart jam or jelly

In large bowl with mixer at medium speed, beat butter and sugar until smooth. Beat in corn syrup and egg yolks. Stir in flour. Chill 1 hour. Shape into 1-inch balls. Dip into slightly beaten egg white. Roll in nuts. Place 2 inches apart on greased cookie sheet. With thumb make indentation in center of each. Bake in 325 degree oven for 10-20 minutes or until golden brown. Watch so they do not brown too much.

If necessary, press again with thumb. Remove from cookie sheet; place on rack. While still warm, fill with jam. Can use maple frosting. Cool. Makes about 4 dozen. May fill cookie before baking.