Instructions: In a medium bowl, cream butter, sugar, egg yolk and vanilla until pale and fluffy. Add flour and salt and mix until combined. Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.

Preheat oven to 350
degrees. Divide dough into 24 balls. Whisk egg white lightly until foamy. Dip balls in egg white, roll in pistachios and place on baking sheet. Make indentation in center of each cookie with your thumb. Bake 5 minutes. Remove from oven and re-indent center. Return to oven and bake another 8 minutes until just slightly browned. Remove from oven and while still warm, add 1/2 teaspoon jelly or jam to center of each cookie. Cool on wire rack.

Note: 1 1/2 cup unshelled pistachios equals 3/4 cup shelled.

Time:28 minutes

(15 min prep, 13 min cooking)

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