| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Formed, Cookies |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; softened |
| 3/4 |
c |
Firmly packed brown sugar |
| 1 |
|
Egg; separated |
| 2 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Quick-cooking oats |
| 1 |
c |
Finely chopped pecans |
|
|
Raspberry jelly |
INSTRUCTIONS
In a large bowl, cream the butter and sugar until light and fluffy. Add the
egg yolk. Blend well and gradually mix in the flour, slat, and oats. Chill
the dough for at least an hour. Preheat oven to 350° Lightly beat the egg
white. Shape the chilled dough in 1 1/2 in ovals, dip each in the egg white
and roll in the chopped nuts. Place the ovals on an ungreased baking sheet
and press an indentation along the center of each one with you index
finger. Bake the cookies until golden brown around the edges, about 10
minutes. Remove them from the oven for a moment to press the indentations
again. Return the cookies to the oven and bake them for about 5 minutes
more. Allow them to cool slightly and then fill the indentations with the
jelly. Remove the cookies from the baking sheets and let them cool on wire
rack.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 16, 1997
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