Cream:
1 c butter
Add:
2 egg YOLKS (reserve whites)
Add:
1/2 c brown sugar
1 tsp vanilla
Add:
1 tsp baking powder
1/2 tsp salt
2 c flour
If dough is too sticky, refrigerate or add a little flour.
Roll dough into balls.
Beat with a fork until a little frothy:
2 egg whites
Roll in ground walnuts.
Use end of a wooden spoon or thumb to make a DEEP indent (indent with poof while baking).
Bake @ 350, 10 minutes or until light brown.
Remove from cookie sheet immediately.
Cool.
Add jelly to indent.
