Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted all-purpose flour |
| ¼ teaspoon | Salt |
| 1 cup | Butter or margarine; softened |
| ½ cup | Light brown sugar; firmly packed |
| 2 \N | Egg yolks |
| 1 teaspoon | Vanilla extract |
| 2 \N | Egg whites; slightly beaten |
| 2½ cup | Finely chopped nuts |
| \N \N | Assorted jams; jellies, preserves |
Heat oven to 350 degrees. Sift together flour and salt. Work butter in a bowl until creamy. Add sugar and beat until well blended. Add egg yolks and vanilla and beat well. Gradually add sifted ingredients and beat well after each addition. Roll small amounts of dough gently into 1-inch balls. Dip balls into slightly beaten egg whites and roll in chopped nuts. Place on ungreased cookie sheet about 2 inches apart. Flatten slightly with the fingers and make a depression in the center of each cookie with the thumb.
Bake 12-15 minutes, or until lightly browned. Cool cookies on wire cake racks. FIll depressions with desired jam, jelly or preserves. Cookies may be stored unfilled and the jam added later. Makes 4-5 dozen cookies.
FROM JANE CONN,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .