“You’ll want to make double!“

• 1 C margarine or butter
• 1/2 C packed brown sugar
• 2 egg yolks (save the whites for later use)
• 1-2 tsp vanilla
• 2 C flour
• 1/2 tsp salt
  
  For topping them:
• 2 egg whites, slightly beaten
• 1 C walnuts, finely chopped
• raspberry jam (or your preferred flavor)

Preheat oven to 375°.

Mix together butter, brown sugar, egg yolks, and vanilla. Set aside. Sift together flour and salt. Stir sifted mixture into butter mixture. Mix well.

Form dough into 1-inch balls. Dip dough balls in beaten egg whites, then roll them in the chopped walnuts. Place prepared balls one inch apart on a lined cookie sheet. Bake at 375° for 5 minutes.

Remove sheet from oven and use your thumb or the back of a spoon to make an indentation in the middle of each cookie, pressing it down about mid-way. (Be gentle as you do this, sometimes the cookies crack a little!) In each crater, or “thumb-print,” place a small amount of jam.

Return tray to oven and bake for another 8 minutes or until cookies are lightly browned.

Remove from oven immediately–cookies will still be soft and will set completely as they cool. Allow to cool before eating; jam will be extremely hot!