Raspberry Thumbprints

1. 1

   In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle.

2. 2

   In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts.

3. 3

   Place 1 in. apart on ungreased

4. 4

   . Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350u00b0 for 8-10 minutes or until set.

5. 5

   Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

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