Gail's Raspberry Almond Cookies


1/2 cup soft butter

1/3 cup sugar

1/4 tsp. salt

1/2 tsp. vanilla

1 egg seperated

1 cup flour

3/4 cup chopped almonds

seedless raspberry jam


Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight). Slice logs. Dip pieces into egg and chopped almond. Place on greased cookie sheet. Make indent with thumb for jam and fill. Bake about 20 minutes and 300 degrees.