Instructions: 1. Put the nuts in a small baking pan and toast in a preheated 350-degree

oven about 7 to 10 minutes, or until the skins start to crack. Cool slightly and put into a kitchen towel; rub together to remove the skins.

Cool completely. Process in a food processor until finely ground. Set aside.

2. Sift together the flour, cocoa and salt; set aside. With an electric mixer cream together the butter and sugar until fluffy. Add the egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3 additions, beating well after each addition. Add the nuts, mixing until well blended.

3. Roll the dough into 1-inch balls and place on 2 ungreased baking sheets. Make an indentation with your thumb in the center of each cookie.

Spoon a little of the raspberry preserves into the indentations. (It is easiest to use a 1/4 teaspoon measuring spoon.)

4. Bake in a preheated 350-degree oven 12 minutes. Transfer to wire racks
to cool. Just before serving, sift the powdered sugar lightly over the cookies.

NOTES : The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving.

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