1 c. butter
1/2 c. brown sugar
2 egg yolks, reserve egg whites
1/2 tsp. vanilla
1/4 tsp. salt
2 c. flour
1 1/4 c. chopped nuts
Frosting

Cream butter until fluffy. Gradually add brown sugar. Add egg yolks and mix well. Mix in the vanilla, salt, and flour. Shape into 1 inch balls. Dip each in unbeaten egg white and roll in the chopped nuts.

Bake 1 inch apart on an ungreased cookie sheet. Bake at 350 degrees for 12 to 14 minutes. When you take them out of the oven, press a thumb print in the center of each cookie. When completely cooled, fill each thumbprint with colored frosting.