A traditional favorite are thin-crust cookies. A straightforward cookie dough is filled with raspberry jam and covered in nuts. Create your own filling or nuts.
Preheat the oven to 350 degrees F (175 degrees C).
Cream butter and sugar; add yolk and lemon juice and beat well.
Stir in flour until well blended.
Form into 1-inch balls dip into beaten egg white then into chopped nuts.
Place on a greased cookie sheet make a deep indentation in the center of each cookie.
Bake for 5 minutes then quickly indent centers again continue baking for 10 minutes.
Fill center of each hot cookie with raspberry jam.