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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.Linda Harrington, Hudson, New Hampshire Ingredients:
1/2 cup butter, softened |
1/4 cup packed brown sugar |
1 egg, separated |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3/4 cup finely chopped walnuts |
1/2 cup seedless raspberry or strawberry jam |
Directions:
1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle.
2. In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts.
3. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set.
4. Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container. Yield: 3 dozen.
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