- 3 cups [420 g] all-purpose flour, sifted
- 1/4 teaspoon [1 mL] salt
- 1 1/2 cups [340 g] unsalted butter, softened
- 3/4 cup [190 mL] packed light brown sugar
- 3 eggs, yolks and whites separated
- 2 1/4 cups [560 mL] finely chopped walnut pieces
- Any desired fruit jam, jelly or preserves
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- Sift together flour and salt into a medium bowl.
- Into a large bowl, using an electric mixer, cream together softened unsalted butter and light brown sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Gradually stir flour mixture into butter mixture, stirring well after each addition, until flour is incorporated.
- Dough will be slightly sticky.
- Wrap dough into plastic wrap; refrigerate dough for 1 hour.
- Preheat oven to 300°F [150°C].
- Line 2 large baking sheets with parchment or wax paper.
- Sprinkle chopped walnuts onto a large plate.
- Flour your hands and shape cold dough into 1-inch [2.5-cm] balls.
- Beat egg whites; dip dough balls into beaten egg whites.
- Roll balls into chopped walnuts until well coated.
- Arrange balls 1 1/2-inch [4-cm] apart onto prepared baking sheets.
- Flour your fingers and make a well in the center of each ball.
- Just fill each well, with about1/4 teaspoon [1 mL] fruit jam, jelly or preserves.
- Bake cookies into preheated oven for approximately 15 to 18 minutes, until just lightly browned underneath.
- Watch carefully as these cookies brun easily.
- Leave cookies to cool on baking sheets for 5 minutes.
- Transfer cookies onto wire racks to cool completely.
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