INGREDIENTS

INSTRUCTIONS

1.  Put the nuts in a small baking pan and toast in a preheated 350-degree
oven about 7 to 10 minutes, or until the skins start to crack.  Cool
slightly and put into a kitchen towel; rub together to remove the skins.
Cool completely.  Process in a food processor until finely ground.  Set
aside. 2. Sift together the flour, cocoa and salt; set aside. With an
electric mixer cream together the butter and sugar until fluffy. Add the
egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
additions, beating well after each addition.  Add the nuts, mixing until
well blended. 3. Roll the dough into 1-inch balls and place on 2 ungreased
baking sheets. Make an indentation with your thumb in the center of each
cookie. Spoon a little of the raspberry preserves into the indentations.
(It is easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a
preheated 350-degree oven 12 minutes.  Transfer to wire racks to cool. Just
before serving, sift the powdered sugar lightly over the cookies.
Recipe By     : Seattle Times
Posted to MC-Recipe Digest V1 #256
Date: Wed, 23 Oct 1996 23:44:33 -0700
From: Rooby <rooby@shell.masterpiece.com>
NOTES : The cookies can be frozen without the powdered sugar.  Defrost and
dust with the sugar just before serving.

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