1/2 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 egg, separated
1-1/4 c. sifted flour
2/3 c. chopped walnuts or almonds
raspberry or strawberry jam

Beat butter, sugar, vanilla and egg yolk in medium bowl until fluffy. Stir in flour and gather dough into a ball. Chill several hours. Roll 1 teaspoon of dough into a ball. Dip into slightly beaten egg white and roll in chopped nuts. Repeat with remaining dough. Place on ungreased cookie sheet 1 inch apart. Press indentation in center of each cookie and fill with jam.

Bake in 300°F oven for 20 minutes or until lightly golden. Cool on wire rack.