|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Walnuts||1 Cup (16 tbs), finely chopped|
|Cherry preserve/Peach, or strawberry preserves or jam||1⁄2 Cup (8 tbs)|
In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened.
Beat until thoroughly combined, scraping sides of bowl occasionally.
Separate eggs, reserving the egg whites.
Add egg yolks and vanilla to butter mixture; beat until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Cover and refrigerate for 1 hour.
Shape the dough into 1-inch balls.
Slightly beat the egg whites.
Roll balls in egg whites, then in walnuts.
Place about 1 inch apart on well-greased cookie sheets.
Using your thumb, press an indentation into each ball.