| 1 | Note: walnuts, almonds or pistachios may be used in this recipe. |
| 2 | Apricot, quince, raspberry or rose preserves are suggested. |
| 3 | Beat butter until fluffy. |
| 4 | Add sugar or honey, and beat in. add the yolk of an egg. |
| 5 | Sift flour with confectioners" sugar and add. |
| 6 | In a separate bowl beat egg white with a fork slightly. |
| 7 | Spoon out a small amount of dough and roll into a ball. |
| 8 | (if dough is too soft, refrigerate 1 hour. |
| 9 | Do not add more flour). |
| 10 | Dip in egg white and then roll in chopped nuts or sesame seeds. |
| 11 | Place on greased cookie sheet. |
| 12 | Poke a hole in the middle for preserves, or press slightly to flatten. |
| 13 | Bake in a preheated oven at 400°F for 12 minutes. |
| 14 | While still warm, fill holes with preserves or jam |
