| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted all-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/2 |
|
Sticks; (12 tablespoons) unsalted butter |
| 2/3 |
c |
Light brown sugar; firmly packed |
| 1/3 |
c |
Light corn syrup; (e. g., Karo) |
| 2 |
lg |
Eggs; (1 whole, and 1 separated) |
| 1/2 |
ts |
Pure vanilla extract |
| 3 |
tb |
Whole milk or cream |
| 1 |
|
Egg white |
| 2 |
tb |
Water |
| 1 1/2 |
c |
(6 ounces) finely chopped pecans |
|
|
Strawberry or raspberry jam |
INSTRUCTIONS
This was originally posted by Virginia Sauer and is wonderful.
(The red filling makes these look pretty and appropriate at Christmas time.
Kids love to make them.)
~- Sift together flour, baking powder, and salt. Set aside.
~- Cream butter with sugar until soft and fluffy.
~- Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend
thoroughly.
~- Add reserved sifted dry ingredients alternately with milk, beginning and
ending with dry ingredients. Continue mixing until smooth.
~- Cover bowl with clear plastic wrap and refrigerate for about two hours.
~- Preheat oven to 375 degrees F.
~- Pour extra egg white and water into shallow bowl. Beat together with
wire whisk or fork until smooth and syrupy.
~- Pour nuts into another shallow bowl.
~- Roll dough into approximately 72 1-inch balls.
~- Dip each ball into egg white mixture, then roll in chopped nuts. Place 1
1/2 inches apart on ungreased cookie sheets.
~- Bake 5 minutes.
~- Remove from oven. Using your thumb (or a thimble, for Thimble Cookies),
make a depression in the center of each cookie. Fill with jam.
~- Bake 10 minutes longer.
~- Cool on wire racks.
Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9,
1998
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