Instructions: (The red filling makes these look pretty and appropriate at Christmas time.

Kids love to make them.)

Sift together flour, baking powder, and salt. Set aside.

Cream butter with sugar until soft and fluffy.

Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend thoroughly.

Add reserved sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Continue mixing until smooth.

Cover bowl with clear plastic wrap and refrigerate for about two hours.

Preheat oven to 375 degrees F.

Pour extra egg white and water into shallow bowl. Beat together with wire whisk or fork until smooth and syrupy.

Pour nuts into another shallow bowl.

Roll dough into approximately 72 1-inch balls.

Dip each ball into egg white mixture, then roll in chopped nuts. Place 1 1/2 inches apart on ungreased cookie sheets.

Bake 5 minutes.

Remove from oven. Using your thumb (or a thimble, for Thimble Cookies), make a depression in the center of each cookie. Fill with jam.

Bake 10 minutes longer.

Cool on wire racks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.