Here’s an all time favorite in our house and fun for the kids
to help bake! XO Martha
What you’ll need:
1 stick unsalted butter, at room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 easpoon salt
1 egg separated
1 cup all-purpose un-bleached flour
3/4 cup slivered almonds coarsely
chopped
1/4 cup raspberry jam
Using and electric mixer, cream the butter and sugar until well blended. Add the vanilla, salt and egg yolk and beat well until fluffy, scraping down the sides of the bowl as needed.
Add the flour and mix in on low speed to form a stiff dough. Scrape the dough onto a large sheet of wax paper. Form into a ball, wrap and refrigerate until firm at least 30 minutes. (The cookie dough scan be prepared and refrigerated up to three days in advance or wrapped again in plastic and frozen for up to three months.)
Preheat oven to 300 degrees.
Form the chilled dough into 3/4″ balls. Lightly beat the egg white in a bowl and roll the balls of dough in it to coat. Transfer the egg-white dipped balls into the dish of coarsely chopped almonds ( or any kind of nut you like) and roll to coat evenly.
Transfer the nut covered balls to an ungreased baking sheet spaced 1″ apart. Pressing down with your thumb, make a small indentation in the center of each cookie. The fill each hollow with about 1/4 treason of jam.
Bake in preheated oven for 18-20 minutes or until very lightly browned.around the edges. Remove from oven and allow to rest for at least 15 minutes on the baking sheet.
Yield 2 dozen cookies
