1/2 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 egg, separated
1 1/4 c. sifted all purpose flour
2/3 c. chopped almonds
Raspberry jam
Beat butter, sugar, vanilla and egg yolk in medium sized bowl until fluffy. Stir in flour; gather dough into a ball; chill several hours. Roll level teaspoon of dough into balls. Dip into slightly beaten egg white; roll in almonds. Place on ungreased cookie sheets 1 inch apart. Press an indentation with finger in each; fill with jam. Bake in slow oven (330 degrees) for 20 minutes or until lightly golden. Cool on wire racks.
