Buttery thumbprints rolled in finely chopped walnuts and filled with your favorite fruit jelly or jam.

Walnut Thumbprint Cookies

1/2 cup butter, softened
1/4 cup firmly packed brown sugar
1 large egg, separated, yolk and white slightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts
Jelly or jam, preferably assorted flavors

1. Preheat oven to 350°F (175°C). Grease a cookie sheet; set aside.
2. In a bowl cream butter with an electric mixer, then gradually add brown sugar. Beat in egg yolk and vanilla to blend. Add flour and salt, mixing thoroughly.
3. Form dough into small balls. Dip the balls into egg white, then roll in walnuts. Place cookies on cookie sheet, 1 inch apart.
4. Lightly press your thumb in the center of each cookie to form a dent. Bake for 5 minutes, then dent again. Continue baking for 15 minutes or until cookies are golden brown.
5. While cookies are still warm, fill each thumbprint with 1/4 teaspoon of jelly or jam. Transfer to a wire rack to cool completely.

Makes 32 cookies.