1/2 c. butter, softened
3 oz. pkg. cream cheese, softened
1 egg, separated
1 tsp. vanilla
1 tsp. grated lemon peel
1 c. softened powdered sugar
1 c. all-purpose flour
1 c. finely chopped walnuts
Apricot or cherry jam

In medium bowl, cream butter, cream cheese, egg yolk, vanilla and lemon peel until well blended. Gradually mix in powdered sugar, then flour to make a stiff dough. Cover and chill dough about 1 hour for easier handling. When dough is chilled, shape into 30 small balls, about 1 inch in diameter. In small bowl, beat egg white until foamy. Dip balls, one at a time, into the egg white, allowing excess to drip back into bowl, then roll in finely chopped walnuts. Arrange balls about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife. Bake in preheated 325 degree oven about 15 minutes or until cookies begin to brown on the bottom. Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam. Cook thoroughly. Makes 2 1/2 dozen.