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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 12 |
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A great holiday or tea cookie. You could use other preserves besides raspberry too. Ingredients:
1 cup unsalted butter |
2/3 cup sugar |
2 eggs, separated |
2 cups flour |
1 teaspoon salt |
1 teaspoon vanilla extract |
8 ounces walnuts, finely ground |
1 (10 ounce) jar raspberry preserves |
powdered sugar |
Directions:
1. In large bowl, cream butter and sugar. Add egg yolks, flour, salt, and vanilla and mix thoroughly. Shape into 1 inch balls and chill 1 hour.
2. Preheat oven to 375 degrees.
3. Dip cookies, 1 at a time, into unbeaten egg whites and roll in ground walnuts. Place 2 inches apart on ungreased baking sheet.
4. Bake 5 minutes, remove from owven, and make a dent in center of each cookie with your thumb. Fill dents with 1/2 teaspoon raspberry preserves. return to oven and continue baking 10-15 minutes. Do not overbake.
5. Cool thoroughly. Just before serving, dust with powdered sugar.
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