Servings: 3 dozen cookies

Cookie: subheading: Cookie:
1 cup brown sugar; packed 1 cup brown sugar; packed
1/2 cup margarine or butter; softened ½ cup margarine or butter; softened
1 teaspoon almond extract 1 teaspoon almond extract
2 each egg yolks 2 each egg yolks
1 3/4 cups flour 1 ¾ cups flour
1/2 teaspoon baking soda ½ teaspoon baking soda
1/4 teaspoon salt ¼ teaspoon salt
 
Topping: subheading: Topping:
1 cup walnuts; chopped 1 cup walnuts; chopped
2 each egg whites 2 each egg whites
Strawberry, or some kind of berry jam (Raspberry, Blueberry, Blackberry, etc) Strawberry, or some kind of berry jam (Raspberry, Blueberry, Blackberry, etc)

Preheat oven to 350 °.
Dough: subheading: Dough:
In a large bowl, cream brown sugar and margarine until light and fluffy.
Blend in almond extract and egg yolks. (Separate eggs - yolks and whites in separate bowls)
Blend flour, baking soda, and salt together
Gradually add flour mixture to the creamed mixture, mixing well.
Shaping: subheading: Shaping:
Shape dough into 1” diameter balls, roll in egg whites, and then the walnuts.
Place the balls onto a greased cookie sheet, or parchment lined cookie sheet, two inches apart.
With thumb, make an imprint in the center of each cookie, then fill with your choice of jam.
Bake at 350 ° for 10 to 14 minutes.
Makes 3 dozen cookies.