1/2 cup margarine (softened)
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 egg (separated)
1 cup flour
3/4 cup almonds (finely chopped)
Seedless raspberry jam
Cream margarine, add sugar, salt, vanilla and egg yolk. Beat until light. Add flour and stir until well blended. Wrap dough in waxed paper and chill well. Roll dough on lightly floured bread board till 1 inch thick. Cut roll in 3/4 inch pieces and shape into balls. Dip balls first in slightly beaten egg white, then roll in almonds. Put on ungreased cookie sheet and make indentation in the center of each cookie. Fill indentation with about 1/4 tsp raspberry jam.
Bake at 300 degrees for 20 min. Remove and cool on rack.
Makes 3 dozen cookies.
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