|Butter/Regular margarine||1⁄2 Cup (8 tbs), softened|
|Light brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Vanilla extract||1 Teaspoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
|Chopped walnuts||1 Cup (16 tbs)|
|Currant jelly||2 Tablespoon|
In medium bowl, with wooden spoon, beat but- ter, sugar, egg yolk, and vanilla until smooth.
Stir in flour just until combined.
Refrigerate 30 minutes.
Meanwhile, preheat oven to 375F.
Using hands, roll dough into balls 1 inch in diameter.
Dip in egg white; then roll in walnuts.
Place, 1 inch apart, on ungreased cookie sheets.
With thimble or thumb, press center of each cookie.
Bake 10 to 12 minutes, or until a delicate golden- brown.
Remove to wire rack; cool.
Place 1/4 teaspoon jelly in center of each cookie.
(Diced candied fruit may be used, instead of jelly, if desired.) Makes 24.