Jam Thumbprints

Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.

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2/3 cup butter

1/3 cup white sugar

2 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon salt

1 1/2 cups all-purpose flour

2 egg whites, lightly beaten

3/4 cup finely chopped walnuts

1/3 cup strawberry preserves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.

Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.

Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

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