Raspberry Thumbprints

Directions

1. 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. 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. 3
   Place 1 in. apart on ungreased
4. 4
   . Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set.
5. 5
   Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.