Ingredients

• 1/2 cup butter or margarine, softened
• 3 ounces cream cheese, softened
• 1 cup sifted all-purpose flour
• 1 cup finely chopped walnuts
• Apricot or cherry jam
• 1/4 teaspoon salt
• 1 cup sifted confectioners' sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel

Instructions

1. Cream together butter, cream cheese, egg yolk, vanilla extract, peel and salt until well blended. Gradually mix in confectioners' sugar, then flour to make a stiff dough.
2. Chill dough for easier handling.
3. When dough is chilled, shape into 30 small balls, about 1 inch diameter.
4. Beat egg white until foamy. Dip balls one at a time into the egg white, allowing excess to drip back, then roll in finely chopped walnuts. Arrange about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife.
5. Bake at 325 degrees F for about 15 minutes, until cookies begin to brown on the bottom.
6. Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam.
7. Cool thoroughly.