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Jewel Cookies

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  Butter/Regular margarine 1⁄2 Cup (8 tbs), softened
  Light brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Egg yolk 1
  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.

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