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1/2 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 egg, separated
1 1/4 c. sifted all purpose flour
2/3 c. chopped almonds
Raspberry jam


Beat butter, sugar, vanilla and egg yolk in medium sized bowl until fluffy. Stir in flour; gather dough into a ball; chill several hours. Roll level teaspoon of dough into balls. Dip into slightly beaten egg white; roll in almonds. Place on ungreased cookie sheets 1 inch apart. Press an indentation with finger in each; fill with jam. Bake in slow oven (330 degrees) for 20 minutes or until lightly golden. Cool on wire racks.

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