- 1/2 cup [115 g] butter, softened
- 1/2 cup [100 g] sugar
- 1 teaspoon [5 mL] vanilla
- 1 egg, white and yolk separated
- 1 1/4 cups [175 g] flour, sifted
- 2/3 cup [160 mL] chopped walnuts
- Raspberry jam, pressed through a sieve to remove seeds
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- Into a medium bowl, at high speed of an electric beater, beat together butter, sugar, vanilla and egg yolk until light and fluffy.
- Stir in flour; gather dough into ball then wrap dough into al foil.
- Refrigerate until firm.
- Preheat oven to 300°F [150°C].
- Roll teaspoons of dough into balls.
- Slightly beaten egg white into a clean bowl.
- Dip each ball into beaten egg white then roll each ball into chopped walnuts.
- Arrange, 1-inch [2.5-cm] apart onto ungreased cookie sheets.
- Make an indentation into each cookie; fill with seedless raspberry jam.
- Bake into preheated oven for approximately 20 minutes, until lightly golden.
- Transfer onto wire racks to cool completely.
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