1/4 c. light brown sugar
1/2 c. butter
1 large egg, separated
1 c. flour
1/2 - 3/4 c. chopped pecans or walnuts
1 c. flour

jelly or jam

1. Heat oven to 350° F.
2. Mix sugar and butter until fluffy
3. Add egg yolk and mix one minute
4. Add flour and mix thoroughly
5. Form into walnut-sized balls
6. Bear egg white slightly with a fork
7. Roll balls in slightly beaten egg white and then in chopped nuts
8. Place balls on a greased baking sheet
9. Press a small indentation into top with with small finger. This will flatten the cookie slightly and create a space for jelly or jam
10. Bake for 15 - 18 minutes until the bottoms or edges are very slightly browned
11. Transfer to a wire rack to cool completely
12. Fill indentation with jelly or jam before serving

Makes about 28 - 30 cookies.

Note: The apricot or prune lekvar (also called fruit butter) by Simon Fischer works very well. Jam or preserves should be somewhat dry and not runny so that the liquid does not run out of the depression.