1/2 c. butter
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 egg, separated
1 c. flour
3/4 c. finely chopped blanched almonds
Seedless raspberry jam

Cream butter with next 3 ingredients and egg yolk. Beat until light. Add flour. Stir until blended. Wrap in plastic wrap or waxed paper and chill. On lightly floured board shape into a log 1 inch in diameter. Cut slice into a ball. Dip balls into slightly beaten egg whites. Roll in almonds.

Place on ungreased cookie sheet. Press center with finger and fill with 1/4 teaspoon raspberry jam. Bake 20 minutes. Cool on wire rack. Top with a few drops of confectioners' sugar frosting.