1/2 c. butter
1/4 c. brown sugar, firmly packed
1 egg yolk
1/2 tsp. brandy flavoring
1/4 tsp. vanilla
1 c. flour
1/4 tsp. salt
1 egg white, slightly beaten
1 c. chopped nuts
Red currant jelly

Cream butter and brown sugar. Beat in egg yolk and flavoring; sift in flour and salt. Blend well. Chill overnight. Shape into balls, dip in egg white and roll in nuts. Place on ungreased cookie sheet. Make indentation in center of each ball. Bake 5 minutes. Remove from oven and press down centers again. Bake 10 minutes more until firm. Remove from cookie sheet. When ready to serve, fill centers with jelly. Makes 4 dozen.