Santa's jelly fingers

Yield: 48 Servings

Measure Ingredient
1 cup Butter; softened
¾ cup Firmly packed brown sugar
1 \N Egg; separated
2 cups Flour
¼ teaspoon Salt
1 cup Quick-cooking oats
1 cup Finely chopped pecans
\N \N Raspberry jelly

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 1½ 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@... (MRS IRA M DENNIS) on Nov 16, 1997

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