In large bowl, combine ingredients on medium speed of mixer about 1 minute; blend well.

• 2 cups unbleached or all purpose flour

Lightly spoon flour into measuring cup; level off. Gradually add flour, blend at low speed until well mixed.

• 2 reserved egg whites, slightly beaten
• 1 to 1 & 1/2 cups finely chopped pistachio myts or other nuts

Roll dough into 1-inch balls. Dip dough balls into egg whites, then nuts.
Place on greased cookie sheets 2 inches apart; make a deep depression in center of each cookie with finger tip.

• 1/2 cup jelly or preserves

Bake at 350 degrees for 10 to 12 minutes until firm to the touch and lightly browned (do not overbake). Immediately remove from cookie sheets. While warm, fill centers with a small amount of any flavor jelly or preserves. Allow jelly to set before storing cookies.

Makes 3 to 4 dozen

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