|Melted butter||8 Tablespoon|
|Flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Powdered sugar||8 Tablespoon|
|Finely ground pistachio nuts||8 Tablespoon|
|Raspberry jam||1 Tablespoon (Strawberry Jam)|
In a mixing bowl combine butter with the egg and beat well.
Gradually add the sugar.
Stir in the flour and baking powder, blending well.
Knead to make a soft dough.
On a lightly floured surface, roll the dough out 1/2-inch thick.
With a round cookie cutter, cut out as many cookies as you can.
Gather all the scraps together, roll out the dough again.
Cut out additional cookies until the dough is used up.
Arrange the cookies on a lightly buttered baking sheet.
In a separate bowl beat the egg whites until glossy, stiff peaks are formed.
Beat in the powdered sugar one spoonful at a time.
Fold in the nuts, gently but thoroughly.
Press the mixture over each cookie through a pastry bag fitted with a plain tip.
Bake at 350 degrees for 15 minutes