- 1 c. butter
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp. almond extract
- 2 1/4 c. flour
- 1/2 tsp salt
- 2 Tbl water
- 1 1/2 c. finely chopped almonds
- 1/2 jam
Cream butter. Add sugar and process until blended. Add egg yolks and almond extract and blend. Add flour and salt and blend until mixed.
Beat egg whites lightly. Add water and beat to blend. Form one inch balls. Roll each ball in egg white mixture and then in the chopped nuts. Place on buttered cookie sheet.
With a thimble, form indentation in the cookie.
Bake at 375 F for 15 minutes.
Cool on racks. Using the thimble lightly repress the indentation while cookies are warm.
Fill with jam.