Raspberry Buttons

A great holiday or tea cookie. You could use other preserves besides raspberry too.

• Ready In: 1 hr 35 mins
• Yields: 48 cookies

Ingredients

• 1  cup unsalted butter
• 2⁄3 cup sugar
• 2  eggs, separated
• 2  cups flour
• 1  teaspoon salt
• 1  teaspoon vanilla extract
• 8  ounces walnuts, finely ground
• 1 (10 ounce) jar  raspberry preserves
•  powdered sugar

Directions

1. In large bowl, cream butter and sugar. Add egg yolks, flour, salt, and vanilla and mix thoroughly. Shape into 1 inch balls and chill 1 hour.
2. Preheat oven to 375 degrees.
3. Dip cookies, 1 at a time, into unbeaten egg whites and roll in ground walnuts. Place 2 inches apart on ungreased baking sheet.
4. Bake 5 minutes, remove from owven, and make a dent in center of each cookie with your thumb. Fill dents with 1/2 teaspoon raspberry preserves. return to oven and continue baking 10-15 minutes. Do not overbake.
5. Cool thoroughly. Just before serving, dust with powdered sugar.