1/2 c. butter, softened
1/2 c. shortening
3/4 c. brown sugar
2 eggs, separated
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
2 c. flour
2 c. chopped nuts
1 jar strawberry or seedless raspberry jam

In large bowl, beat the butter, shortening, sugar, egg yolks only (save the whites), salt, vanilla and extract until fluffy. (Mix in flour to make soft dough. Roll into 1" balls. Dip each in beaten egg whites; roll in nuts. Form a depression with thumb in middle of each ball. Bake on ungreased sheets at 350 degrees for 5 minutes. Remove from oven and place jam in center of each cookie. Bake 8 minutes longer. Cool. Makes 5 to 6 dozen.