Wow! It’s the last Saturday before Christmas. Have you been baking? Shopping? Remembering the reason why we celebrate? Hopefully you’ve been doing all of the above. Here’s another recipe to get you going today.
Ingredients:
1/2 c butter
1/4 c granulated sugar
1 egg, separated
1/2 t vanilla extract
1/4 t salt
1 c unbleached flour
1 c finely chopped pecans or walnuts
jelly, jam, or preserves
Directions:
1. Preheat oven to 350F.
2. In a small bowl, beat the egg white with a fork until it is frothy; set aside.
3. Cream together the butter and sugar.
4. Mix in the egg yolk, vanilla, and salt.
5. Add the flour; mix until blended.
6. In a small bowl, beat the egg white with a fork until frothy.
7. Roll bits of dough between your hands to form marble-sized balls.
8. Dip the balls into the egg white, then roll them in the chopped nuts.
9. Place on a cookie sheet about 1″ apart.
10. Press your thumb into the center of each cookie to flatten and form an indentation.
11. Bake for 10-12 minutes or until set.
12. Fill each indentation with a small amount of jelly.
13. Cool on a wire rack.
Notes: A baby spoon will measure out the perfect amount of jelly for these. It’s all about perfection, ya know. Just fill the tip about half-way.
Esscie
