INGREDIENTS

INSTRUCTIONS

Put the nuts in a small baking pan and toast in a preheated  350-degree
oven about 7 to 10 minutes, or until the skins start to  crack. Cool
slightly and put into a kitchen towel; rub together to  remove the
skins. Cool completely.  Process in a food processor until  finely
ground. Set aside. 2. Sift together the flour, cocoa and salt;  set
aside. With an electric mixer cream together the butter and sugar
until fluffy. Add the egg, egg yolk and vanilla; mix to blend. Slowly
add the flour mixture in 3 additions, beating well after each
addition. Add the nuts, mixing until well blended. 3. Roll the dough
into 1-inch balls and place on 2 ungreased baking sheets. Make an
indentation with your thumb in the center of each cookie. Spoon a
little of the raspberry preserves into the indentations. (It is
easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a  preheated
350-degree oven 12 minutes. Transfer to wire racks to cool.  Just
before serving, sift the powdered sugar lightly over the  cookies.
Recipe By : Seattle Times  Posted to MC-Recipe Digest V1 #256  Date:
Wed, 23 Oct 1996 23:44:33 -0700  From: Rooby
<rooby@shell.masterpiece.com>  NOTES : The cookies can be frozen
without the powdered sugar.  Defrost and dust with the sugar just
before serving.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 96
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 23.7mg
Sodium: 36.6mg
Potassium: 31.9mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 2.7g
Protein: 1.2g