Thumbprint Cookies

1 cup butter

1 cup sugar

2 egg yolks

1 tsp vanilla

2 cups flour

¼ tsp salt

2 egg whites

2 cups pecans, chopped fine

Cream butter, sugar, egg yolks and vanilla. Mix flour and salt and stir into creamed mixture. Chill dough. Roll 1 tsp dough into balls. Dip in slightly beaten egg whites and roll in nuts. Place on baking sheet and press finger into center of each. Bake at 10-12 minutes at 350°. Fill cooled cookies with 1 tsp. jam of choice. Makes 6 dozen.

Variation: add 2 squares melted unsweetened chocolate to dough and fill centers with chocolate frosting.