5 oz. butter
5 oz. butter
3/4 c. granulated sugar
3 egg yolks
3 c. all purpose flour
2 c. raspberry or apricot preserves
3 c. chopped walnuts
3 egg whites

1. Allow the butter to warm up for about 1/2 hour, at room temperature.

2. In a large bowl, combine butter, butter, granulated sugar, egg yolks and all purpose flour. Work them by hand, to a medium stiff dough.

3. Roll into 1" balls, dip in egg white and roll in chopped walnuts. Place on a greased cookie sheet. Make an indentation in the middle with your finger or a wooden spoon.

4. Bake in 375 degree oven for about twenty minutes, then remove from the oven and pipe or spoon preserves into the indentation. Return to the oven and glaze the preserves, approximately 10 minutes more.

Cool and store in a tight container or freezer. Yield: about 4 dozen cookies.