Raspberry Buttons

• 1 cup unsalted butter
• 23 cup sugar
• 2 eggs, separated
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 8 ounces walnuts, finely ground
• 1 (10 ounce) jar raspberry preserves
• powdered sugar

1. In large bowl, cream butter and sugar.
2. Add egg yolks, flour, salt, and vanilla and mix thoroughly.
3. Shape into 1 inch balls and chill 1 hour.
4. Preheat oven to 375 degrees.
5. Dip cookies, 1 at a time, into unbeaten egg whites and roll in ground walnuts.
6. Place 2 inches apart on ungreased baking sheet.
7. Bake 5 minutes, remove from owven, and make a dent in center of each cookie with your thumb.
8. Fill dents with 1/2 teaspoon raspberry preserves.
9. return to oven and continue baking 10-15 minutes.
10. Do not overbake.
11. Cool thoroughly.
12. Just before serving, dust with powdered sugar.

unsalted butter, sugar, eggs, flour, salt, vanilla, walnuts, raspberry preserves, powdered sugar

Taken from www.food.com/recipe/raspberry-buttons-337789 (may not work)