| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Brown sugar |
| 2 |
lg |
Egg yolks |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg whites (up to 2) |
| 1 |
c |
Your favorite preserves * |
| 1 1/2 |
c |
(approximately) walnuts, chopped fine |
INSTRUCTIONS
Barbara Wasser's Kosher Kitchen (Adapted from Sadye Klee Hartstein Gardner)
Cookie Sheets lined with parchment paper 325 o F Oven
1. In the electric mixer, cream butter and sugar.
2. Add egg yolks and vanilla and mix well.
3. Combine flour and salt and add to the batter, combining to make a cookie
dough.
4. Roll into balls.
5. Roll the balls in unbeaten egg white and then in the finely chopped
walnuts.
6. Place on prepared cookie sheets.
7. Make hole in balls with thumb, but a thimble works even better.
8. Bake five minutes at 325 degrees F.
9. Remove sheet from oven and indent again.
10. Bake until lightly browned, 10 - 12 minutes more.
* Fill with preserves that have been warmed and processed to make smooth.
(I find that warming the preserves in the microwave and then running them
through the processor makes a better product than using jelly.) If jam is
available than try that. Also, I have been using the preserves that are all
fruit and some brands do have a smoother consistency.
I have never tried to fill with jam half-way through the baking time. Guess
I'll have to try that sometime.
Yield: approximately 60 cookies
Posted to JEWISH-FOOD digest V96 #109
From: swass@global2000.net (Barbara & Steve Wasser)
Date: Tue, 24 Dec 1996 18:31:51 -0500
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