- 1/2 cup [115 g] butter
- 1/4 cup [60 g] sugar
- 1 egg yolk, lightly beaten
- 1 cup [140 g] flour
- 1 egg white, unbeaten
- 3/4 cup [190 mL] finely chopped nuts
- Sour jelly or jam [such as mountain cranberry or redcurrant jam]
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- Preheat oven to 350°F [180°C].
- Cream butter.
- Slowly beat in sugar, beating until light.
- Add lightly beaten egg yolk; beat until well combined.
- Stir in flour.
- Shape dough into small, approximately 1-inch [2.5-cm] balls.
- Dip each ball into unbeaten egg white, then into finely chopped nuts.
- Arrange onto a greased baking sheet.
- Using the bottom of glass, flatten balls until quite thin.
- Bake into preheated oven, for 5 minutes.
- Remove from oven and hollow the center of each cookie.
- Bake for 15 minutes more.
- Leave cookies to cool completely.
- Then either fill hollowed centers with sour jelly, or jam.
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