Directions:
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolk and vanilla, beating until blended. Stir in flour. (Dough will be crumbly but easily presses together.) Form dough into a ball; cover and chill 3 hours.
- Let dough stand at room temperature 5 minutes. Shape into 24 (1 ) balls. Lightly beat egg white. Dip each ball into egg white; roll in almonds, pressing firmly. Place balls 1 apart on lightly greased baking sheets. Make an indentation with your thumb in center of each cookie. Fill with about 1/4 teaspoon raspberry jam.
- Bake at 350° for 15 to 17 minutes or until lightly browned. Remove to wire racks to cool. Cut a small circle out of wax paper to fit over jam center. Place wax paper on jam, and dust with powdered sugar; remove wax paper circle. Repeat procedure with remaining cookies and powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1187.59 Kcal (4972 kJ) | ||
| Calories from fat | 678.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.37g | 116% | |
|---|---|---|---|
| Cholesterol | 215.01mg | 72% | |
| Sodium | 63.11mg | 3% | |
| Potassium | 474.77mg | 10% | |
| Total Carbs | 110.86g | 37% | |
| Sugars | 37.37g | 149% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 21.91g | 44% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.7mg | 15% | |
| Calcium | 155.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 462.14 Kcal (1935 kJ) | ||
| Calories from fat | 263.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.33g | 116% | |
|---|---|---|---|
| Cholesterol | 83.67mg | 72% | |
| Sodium | 24.56mg | 3% | |
| Potassium | 184.75mg | 10% | |
| Total Carbs | 43.14g | 37% | |
| Sugars | 14.54g | 149% | |
| Dietary Fiber | 2.92g | 30% | |
| Protein | 8.53g | 44% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1.1mg | 15% | |
| Calcium | 60.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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