Walnut-Raspberry Cookies

Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed light brown sugar
• 1 large egg, separated
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts
• 1/3 cup seedless raspberry preserves

Preparation

1. Beat butter with an electric mixer until fluffy. Add sugar, beating well. Beat in egg yolk and vanilla.
2. Combine flour and salt; stir into butter mixture. Shape dough into 1-inch balls.
3. Beat egg white slightly. Dip each ball into egg white, and roll in nuts. Place 1 inch apart on an ungreased baking sheet. Press thumb deeply into center of each cookie. Bake at 350° for 10 minutes or until lightly browned. Fill center with about 1/2 rounded teaspoon preserves.