For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite.
Ingredients
- butter: 0.5 cup
- white sugar: 0.33333 cup
- dark corn syrup: 0.33333 cup
- egg, separated: 1 piece
- ¼ cups all-purpose flour: 1 piece
- walnuts: 1 cup (finely chopped)
- any flavor fruit jam: 1 cup
Metric Conversion
Stages of cooking
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In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
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Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
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Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
