2/3 cup butter (10 2/3 Tablespoons)
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites (optional)
1 cup finely chopped walnuts (optional)
1/3 to 1/2 cup strawberry, apricot, or cherry jam (I prefer Solo almond filling - not paste)
Grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill dough about 1 hour or till easy to handle. Or in freezer for 15 minutes.
Shape dough into 1 inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake at 375˚ for 10 to 12 minutes. Cool. Just before serving fill centers with jam or filling. Makes about 42 cookies.
