Walnut Cheesecake Cookies 1/2 cup butter or margarine, softened 3 ounces cream cheese, softened 1 cup sifted all-purpose flour 1 cup finely chopped walnuts Apricot or cherry jam 1/4 teaspoon salt 1 cup sifted confectioners’ sugar 1 large egg, separated 1 teaspoon vanilla extract 1 teaspoon grated lemon peel Cream together butter, cream cheese, egg yolk, vanilla extract, peel and salt until well blended. Gradually mix in confectioners' sugar, then flour to make a stiff dough. Chill dough for easier handling. When dough is chilled, shape into 30 small balls, about 1 inch diameter. Beat egg white until foamy. Dip balls one at a time into the egg white, allowing excess to drip back, then roll in finely chopped walnuts. Arrange about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife. Bake at 325 degrees F for about 15 minutes, until cookies begin to brown on the bottom. Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam. Cool thoroughly. Makes 30 cookies.