Apricot Buttons

1 cup butter, at room temperature
3/4 cup sugar
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups finely ground walnuts
1/2 cup apricot jam

In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolks and vanilla and beat until well blended. Stir in flour and salt and beat just until dough comes together.

In a small bowl, beat egg whites to blend. Place walnuts in another small bowl. Shape dough into 1-inch balls. Dip each in egg whites, turning to coat completely, then roll in walnuts to coat. Place about 1 inch apart parchment paper lined baking sheets. Press your thumb gently into the center of each cookie to make an imprint.

Bake cookies in a preheated 325° oven until lightly browned, 18 to 20 minutes. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely.

Spoon about 1/2 teaspoon jam into center of each cool cookie.

LillyAnn