|Butter/Regular margarine||1⁄2 Cup (8 tbs), softened|
|Light brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Vanilla extract||1 Teaspoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
|Chopped walnuts||1 Cup (16 tbs)|
|Currant jelly||2 Tablespoon|
In medium bowl, with wooden spoon, beat but- ter, sugar, egg yolk, and vanilla until smooth.
Stir in flour just until combined.
Refrigerate 30 minutes.
Meanwhile, preheat oven to 375F.
Using hands, roll dough into balls 1 inch in diameter.
Dip in egg white; then roll in walnuts.
Place, 1 inch apart, on ungreased cookie sheets.
With thimble or thumb, press center of each cookie.
Bake 10 to 12 minutes, or until a delicate golden- brown.
Remove to wire rack; cool.
Place 1/4 teaspoon jelly in center of each cookie.
(Diced candied fruit may be used, instead of jelly, if desired.) Makes 24.
Serving size: Complete recipe
Calories 2376 Calories from Fat 1508
% Daily Value*
Total Fat 170 g261.9%
Saturated Fat 65.2 g326.2%
Trans Fat 0 g
Cholesterol 427 mg142.3%
Sodium 70.7 mg2.9%
Total Carbohydrates 176 g58.8%
Dietary Fiber 15 g60.1%
Sugars 69.3 g
Protein 39 g77.6%
Vitamin A 60.6% Vitamin C
Calcium 14.5% Iron 56.3%
*Based on a 2000 Calorie diet