Some would call these thumbprint cookies. We grew up calling them Austrian Jam's. They are a must have at our house around the Holidays. However - these are worth putting in your mouth any time of the year especially with a spot of hot tea!
1/2 cup butter
1/2 cup sugar
1 teas. vanilla
1 egg separated
1 1/4 cups sifted flour
2/3 cup chopped almonds or pecans
Raspberry Jam
1) Beat butter, sugar, vanilla and egg yolk in a medium sized bowl until fluffy. Stir in Flour, gather dough into a ball; Chill several hours
2) Roll level teaspoonful of dough into balls. Dip into slightly beaten egg white; roll in almonds. Place on un-greased cookie sheets 1 inch apart. Press an indention with finger in each; fill with 1/4 teas. jam.
3) Bake in slow oven (300 degrees) for 20 minutes, or until lightly golden. Cool on wire racks.
Dara's Notes: I usually double this batch. Also this freezes well.
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