Thumbprints

OOOOO-weeee!, what a delicious cookie!

Jam Thumbprints
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/3 to 1/2 cup raspberry jam

1. Beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar. Beat until combined, scraping bowl. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.

2. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake in a 375* oven for 10 - 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Just before serving fill centers with jam.