Preheat oven to 350

Cream sugar and butter. Add in egg yolks and vanilla. Mix in salt and slowly add flour.

Using a cookie scoop or spoon, take out a serving, roll in your palm to make a symmetrical circle, then roll dough in egg whites. After coating in whites, roll in nuts.

Place coated cookie on the baking sheet and taking your thumb, press into the center of the cookie.

Bake for 10-12 minutes.

Let cool and right before serving, take a teaspoon and scoop raspberry preserve on top. Preserve is different than jam. It holds its shape more and serves better instead of melting down the side of the cookie.