INGREDIENTS

INSTRUCTIONS

In a food processor or an electric mixer, cream butter with sugar and salt
until light and fluffy. Beat in egg yolks, orange zest, vanilla, and lemon
juice until smooth. Add flour and mix until just blended and smooth. Wrap
in plastic wrap and refrigerate at least 1 hour or up to 2 days.(Can be
frozen up to 2 weeks.) Preheat oven to 350 degrees. Pinch off pieces of
dough and form into 1-inch balls. Dip each ball into unbeaten egg white,
then roll in nuts to coat completely. Place 1 1/2 inches apart on ungreased
baking sheets. Use your thumb to make a depression in center of each
cookie. Bake cookies for 8 minutes.
Remove from oven, re-form depression in center, and fill each with about
1/2 teaspoon fruit preserves. Return to over and bake 6 to 8 minutes more,
until cookies are lightly golden and set. Cool completely on racks. Store
tightly covered up to 4 days or freeze up to 2 weeks. Makes about 4 dozen.
Melanie Barnard, Brooke Dojny, Parties!, (c) 1992 Harper Collins Publishing
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Where love is, God is. #Henry Drummond”