Ingredients
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1 cup butter
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1/2 cup firmly packed brown sugar
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2 large eggs
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1/2 teaspoon vanilla
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2 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1 1/2 cups finely chopped walnuts
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3 -4 tablespoons red currant jelly (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee) or 3 -4 tablespoons raspberry jam (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee)
Instructions
- In large bowl of an electric mixer, beat butter and sugar until creamy.
- Separate eggs.
- Place whites in a small bowl, lightly beat; set aside.
- Add egg yolks and vanilla to butter mixture.
- Beat well.
- In another bowl, stir together flour and salt.
- Gradually add flour & salt to butter mixture, Blending thoroughly.
- With your hands, roll dough into balls about 1-inch diameter.
- Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
- Place on greased baking sheets,spacing 1 inch apart.
- With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
- Neatly fill each indentation with 1/4 teaspoon jelly or jam.
- (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
- Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
- This is when I fill each with icing.