Raspberry Thumbprints

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 egg,
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts
• 1/2 cup seedless raspberry or strawberry jam

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. 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. Place 1 in. apart on ungreased
4. . Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350u0b0 for 8-10 minutes or until set.
5. Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

butter, brown sugar, egg, vanilla, flour, salt, walnuts, seedless raspberry

Taken from www.tasteofhome.com/recipes/raspberry-thumbprints/ (may not work)