 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
|
These cookies were originally called thimble cookies because a thimble was used to make the indentation for the jam. Another golden oldie from my 1960's recipe files, in response to a request. Ingredients:
1 cup butter or 1 cup margarine, softened |
1/2 cup brown sugar |
2 eggs, separated |
2 cups all-purpose flour |
1/4 teaspoon salt |
egg white (from eggs above) |
almonds, finely crushed or pecans or walnuts |
raspberry jam, seedless or apricot jam or jelly or preserves |
Directions:
1. Cream the butter. Add the brown sugar gradually.
2. Add egg yolks, one at a time, mix well.
3. Add flour and salt to make a soft dough.
4. Shape dough into little balls (about one tablespoonful).
5. Roll balls slightly in beaten egg whites, then into crushed nuts.
6. Place coated balls on a greased cookie sheet about one inch apart.
7. Make indentation with your thumb, or the floured end of a melon baller.
8. Bake at 325 degrees Fahrenheit for 20 to 25 minutes until lightly golden brown.
9. Cool on racks.
10. Fill indentations in cooled cookies with jelly, jam, or preserves.
|
|