Jam Thumbprints

1 cup shortening

1/2 cup sugar

½ tsp salt

1 tsp vanilla

2 eggs separate yolks & whites

2 cups flour

1 1/2 cup very finely chopped nuts

raspberry jam or your favorite flavor jam or jelly

Beat butter and sugar together until creamy. Add egg yolk and a dash of salt. Stir in flour and beat until smooth. Roll into 3/4 inch balls, and dip into lightly beaten egg white. Roll in chopped nuts. With your finger, make a small depression in the top of each cookie and bake at 350°F for 12 to 15 minutes. Remove from cooking sheet and fill with raspberry jam.



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