Instructions

Cream butter and sugar until light and fully. Add egg yolk and vanilla and mix well. Add sifted dry ingredients gradually and mix. Mold into small balls. Dip balls in to lightly beaten egg white and toll I chopped nuts and coconut. Place on greased cookie sheets and press top of each gently with thumb. Bake at 300 degrees about 24 minutes. While cookies are still warm, fill centers with apricot preserves. If desire, dust with confectioner’s sugar.