1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg – separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped almonds (or walnuts)
2/3 cup raspberry jam
1/4 teaspoon salt

1. Preheat oven to 300 degrees F.  Grease cookie sheets.
2. Cream butter or margarine, sugar, vanilla, and egg yolk and beat til light
3. Add flour and salt, blend well.
4. Wrap dough in wax paper and chill ~ an hour.
5. Beat egg white til well blended
6. Divide dough into 3 parts, flour a board and roll into 1″ cylinders.
7. Cut rolls into 3/4″ pieces
8. Roll in egg white, then nuts.
9. Place on cookie sheets about 2 inches apart.  Bake for 5 minutes.
10. Remove cookies from oven.  With thumb, put a dip in center of each cookie.
11. Put jam in each thumbprint.  Bake for another 8 minutes.

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