These cookies are scrumptious with a strong cup of coffee, a pot of tea, or a big glass of milk. They also have the benefit of having very few ingredients which make them a great “go to” cookie when your cupboard is a wee bit sparse. You can omit the nuts if they put you into anaphylactic shock, but they’re so good with the nuts you might just want to keep the EpiPen handy instead.
Ingredients
- 1/2 cup Butter or Margarine
- 1/4 cup Brown Sugar
- 1 Large Egg
- 1/2 tsp. Vanilla Extract
- 1 cup All Purpose Flour
- 1/4 tsp. Salt
- 1/3 cup Very Finely Chopped Walnuts
- 1/2 cup Raspberry Jam
Directions
- Preheat oven to 300 degrees.
- Line a baking sheet with foil.
- Separate egg, reserving whites.
- Blend together egg yolk, butter or margarine, brown sugar, and vanilla.
- Add flour and salt, and mix well.
- Shape the dough into balls about 1-1/2 wide. (Makes about 12 balls.)
- Roll balls in egg white and then in chopped walnuts, until well coated with nuts.
- Arrange balls on prepared baking sheet.
- Bake for 5 minutes and remove from oven.
- Put a deep dent into the center of each cookie with your thumb. (Don’t be a scaredy cat; they’re not too hot yet.)
- Spoon or pipe raspberry jam into the dent in each cookie.
- Return baking sheet to oven, and bake for 11-12 minutes more.
- Remove cookies from baking sheet immediately and transfer to wire rack to cool.
- Brew some strong coffee and enjoy!
Are you really allergic to nuts or just don’t like them? Try sprinkles, quick cooking oats, or shredded coconut instead… although, coconut is disgusting, so please don’t tell me that you’ve corrupted my recipe with it. And of course, you can also try other flavors of jam or preserves.