• 1/2 cup butter
• 1/3 cup sugar
• 1 egg, separated
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1 cup ap flour, sifted
• 1/2 tsp salt
• 3/4 cup pistachios, chopped fine
• 1/2 cup strawberry jam

Heat oven to 300°F.

Grease cookie sheets (or use parchment).

Beat butter until creamy. Beat in sugar, egg yolk, and almond and vanilla extracts.

Sift flour with salt and beat into creamed mixture.

Form into balls, using about 1 tsp of dough for each. Dip into slightly beaten egg white then roll lightly in nuts.

Arrange on cookie sheets. With fingertip, make a depression in the center of each. Bake 25 minutes.

Remove to wire rack. While still warm, fill centers with jam. Store tightly covered up to two weeks.

Makes about 3 dozen cookies.