1/2 c. soft butter
1/2 c. shortening
2/3 c. brown sugar
2 egg yolks
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
2 c. flour
2 egg whites, unbeaten
1 c. finely chopped nuts
Jelly or jam

Beat butter, sugar, egg yolks, salt and flavoring together until fluffy. Add sifted flour and mix to moderately stiff dough. Using level tablespoon dough for each cookie, roll dough between palms of hands into small balls about 1" in diameter. Dip the balls into unbeaten egg white and roll in the chopped nuts. Place about 2" apart on ungreased baking sheet. Using thumb make a depression in center of each ball. Fill with jelly or jam. Bake in moderate slow oven, 325 degrees, for 20 to 25 minutes. Yield: 2 1/2 to 3 dozen.