1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup sifted all-purpose flour
1 cup finely chopped walnuts
Apricot or cherry jam
1/4 teaspoon salt
1 cup sifted confectioners sugar
1 large egg, separated
1 teaspoon vanilla extract
1 teaspoon grated lemon peel

Cream together butter, cream cheese, egg yolk, vanilla extract, peel and salt until well blended. Gradually mix in confectioners' sugar, then flour to make a stiff dough. Chill dough for easier handling.

When dough is chilled, shape into 30 small balls, about 1 inch diameter. Beat egg white until foamy. Dip balls one at a time into the egg white, allowing excess to drip back, then roll in finely chopped walnuts. Arrange about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife. Bake at 325 degrees F for about 15 minutes, until cookies begin to brown on the bottom. Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam. Cool thoroughly.

Makes 30 cookies.