1 cup softened butter (no substitutes)
1/2 cup packed brown sugar
2 egg yolks
2 cups all-purpose flour
2 slightly beaten egg whites
2 cups finely chopped walnuts or pecans
1/2 cup seedless raspberry jam or preserves
powdered sugar drizzle – 1 cup sifted powdered sugar and 1-2 tablespoons of milk
Preheat over to 375
Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and beat till combined, scraping sides of bowl occasionally. Beat in egg yolks till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Shape dough into 1 1/4 inch balls. Dip each ball in egg whites; roll in chopped nuts. Place balls 1 inch apart on a greased cookie sheet. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or till edges are lightly brown. Transfer cookies to wire racks and cool. Before serving, fill centers with jam or preserves ( about 1/2 – 1 teaspoon each). If desired, drizzle with powdered sugar drizzle by combining the powdered sugar and milk; add enough milk to make a drizzling consistency. Makes about 36 cookies.
Clinton County Electric Cooperative, Inc.
This has been a family favorite since Christmas 2001. All the kids ask for these cookies each Christmas. They don’t last long and I usually have to make more before the holiday season is over.