| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Butter |
| 1 | c | Sugar |
| 2 1/2 | c | All-purpose flour |
| 1 | Egg yolk | |
| 4 | oz | Cream cheese |
| 1/4 | c | Nuts, chopped somewhat finely (walnuts, almonds, or pistachios) |
| Jam or preserves |
INSTRUCTIONS
1. Preheat oven to 350:F. Cream together the butter and sugar. 2. Add the flour and egg yolk and mix well. 3. Add the cream cheese and mix well. 4. Roll into balls about 5/8 inch in diameter. Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. 5. Sprinkle chopped nuts on rim of cookie. 6. Bake at 350:F for 15 to 20 minutes. Posted to JEWISH-FOOD digest V96 #089 From: Brian Mailman <[email protected]> Date: Thu, 28 Nov 1996 10:58:50 -0800
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