Preheat oven to 350°
1/2 cup butter or marg.
1/4 cup sugar
1 well beaten egg yolk
2 tsp. lemon juice
Add 1 cup flour, combine until well blended.
Shape dough into balls which are about 1 inch in diameter.
Dip balls in
1 slightly beaten egg white
Then roll in 1 cup finely chopped nuts.
Place on greased baking sheets and make a fairly deep indentation in the centre of each cookie. Bake 5 min. and quickly indent the centres a second time.
Bake for additional 10-12 minutes.
Fill cookies with brightly coloured jelly or jam.
Makes about 2 doz. cookies.
You can do this recipe with as many egg yolks as you want, just multiply it
accordingly. I have often done 3 or 4 times the batch and it does not hurt them.
I seldom roll them in the egg white as they are fine plain. They are fancier
with the egg white and the nuts. You can also just roll them into the ball and
press a half pecan or walnut into them, and forget the egg white. They are also
easier to store in a jar if they do not have the jam.
Brooks Place Bed & Breakfast
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