These are delicious cookies. They have been a family favorite for years. My daughter used to to love help make them at christmas time. We always used chocolate or coffee icing instead of the jam or jelly. They are great with a cup of coffee.
tablespoons red currant jelly (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee) or 3 -4 tablespoons raspberry jam (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee)
Serving Size: 1 (992) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 66 g60 %
Total Fat 7.4 g11 %
Saturated Fat 3.1 g15 %
Cholesterol 20.5 mg
Sodium 57.2 mg
Dietary Fiber 0.5 g2 %
Sugars 3.5 g13 %
Protein 1.8 g
In large bowl of an electric mixer, beat butter and sugar until creamy.
Place whites in a small bowl, lightly beat; set aside.
Add egg yolks and vanilla to butter mixture.
In another bowl, stir together flour and salt.
Gradually add flour & salt to butter mixture, Blending thoroughly.
With your hands, roll dough into balls about 1-inch diameter.
Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
Place on greased baking sheets,spacing 1 inch apart.
With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
Neatly fill each indentation with 1/4 teaspoon jelly or jam.
(If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.