I usually make these cookies with raspberry jam, because it's my favorite. But, any jam will do. For the crushed nuts, I suggest walnuts or pecans, but you can really use any kind.
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 cup flour
1 egg white
1 jar fruit jam
Preheat the oven to 350°F.
Cream the butter and sugar. Fold in the egg yolk, the flour, and the crushed nuts until fully incorporated.
Pinch off pieces of dough and roll it into balls. Roll the balls in the egg white then bake on an ungreased cookie sheet for 5 minutes.
Remove the cookies from the oven and, using the back of a teaspoon, immediately make an indentation in the center of each cookie. Fill the centers with jam. Put the cookies back in the oven for approximately 10 more minutes. Cool slightly before removing from the pan.
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