Yield: 24 servings
|½ cup||Margarine or butter -- softened (1 stick)|
|½ cup||Firmly packed brown sugar|
|1||Egg white -- lightly beaten|
|1 cup||Finely chopped walnuts|
|2||Squares Semisweet chocolate|
|1 tablespoon||Margarine or butter|
Heat oven to 350 degrees. Beat ½ cup margarine, sugar, egg yolk and vanilla until light and fluffy. Stir in flour and salt until well mixed. Shape into 1-inch balls. Dip in egg white; roll in walnuts.
Place 1 inch apart on ungreased cookie sheets. Make indentation in center of each ball. Bake 10 to 12 minutes or until set. Remove from cookie sheets. Cool on wire racks. Melt chocolate and 1 tablespoon margarine; stir until well blended. Spoon into center of cookies. Or fill centers of cookies with jam. Makes 2 dozen.
NOTE: You can freeze homemade cookies in airtight containers or freezer bags for up to 2 months. Just thaw 30 minutes, then serve.
Per cookie: Calories 186; fat 12⅒ g; cholesterol 20 mg; carbohydrate 19.7 g; fiber 1⅖ g; protein 2⅗ g; sodium 72 mg; potassium 113 mg; calcium 18 mg.
Typed for you by Marjorie Scofield 9/14/95 Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O) From: Marjorie Scofield Date: 09-28-95 (22:17) (160) Fido: Recipes