Ida Ceconi's Vienna Cookies

Work flour and shortening together, then work in sugar to a crumbly mixture.

Add beaten egg yolks.

Pinch off small amounts of this dough so that when it is rolled, it is about the size of a small walnut.

After it is rolled between the hands, flatten slightly to about 3/4 of an inch thick.

Make a small indentation in the center with finger large enough to hold a small amount of tart jelly.

Brush each cookie with slightly beaten egg white and sprinkle with finely chopped nutmeats and sugar.

Put in refrigerator for about 1 hour.

Bake in slow oven (250°) for 20 minutes, then gradually increase heat to 300° and bake about 40 minutes.