Susanne over at - is featuring our favorite cookie recipes. Run over there (first get a cookie or two and a cup of tea) and visit the other cookie makers - you might just find a new favorite cookie recipe.
I use homemade jam for these cookies -but you can use any that you like. Our son especially loves the strawberry jam, the rest of us go more for raspberry. I've made them with peach jam and apricot jam, but we always come back to the berry jams.
3/4cup packed brown sugar
1 ½ cup butter softened
1 ½ teaspoon vanilla
3 eggs, separated (or 1 egg separated and 1 whole egg)
½ teaspoon salt
2 cup finely chopped nuts
Jam or jellyHeat oven to 350ºF.
Mix brown sugar, butter, vanilla and egg yolks (or 1 egg yolk – save the white for later and 1 whole egg) in medium bowl.
Stir in flour and salt until dough holds together.
Shape dough into 1-inch balls.
Beat egg white slightly. Dip each ball into egg white.
Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each. Fill the indentation with your favorite jam.
Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, or eat one or two right away – but be careful – that jam is like hot lava.
These cookies take a little extra time - but they are really worth it.