1 c. butter
1/2 c. sugar
1 egg, separated
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
1 c. chopped nuts
Kraft strawberry and apricot preserves

Beat butter and sugar until fluffy. Blend in egg yolk, extract and salt. Add flour; mix well. Beat egg white until frothy. Shape level measuring tablespoon of dough into balls. Dip balls into egg whites. Roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 375 degrees for 10 to 12 minutes. Approximately 3 dozen.