Ingredients
- 2 large eggs
- 3/4 cup butter or margarine (11/2 sticks), softened
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cup all-purpose flour
- 2 3/4 cup walnuts, finely chopped
- 1/2 cup favorite jam
Preparation
Baking Directions:
We dolloped these cookies with homemade blueberry jam, but raspberry or strawberry would be equally good.
Preheat oven to 350°F.
Grease 2 large cookie sheets.
In large bowl, with fork, beat eggs lightly.
Measure out 3 tablespoons beaten egg and transfer to small bowl for later use.
Add butter, sugar, vanilla and almond extracts, and salt to eggs in large bowl.
With mixer at medium speed, beat until evenly mixed, occasionally scraping bowl with rubber spatula.
Add flour and stir just until blended.
Divide dough into 4 equal pieces.
Divide each piece into 14 pieces and shape into balls.
Spread walnuts on a sheet of waxed paper.
Dip balls in reserved egg, then roll in walnuts, gently pressing nuts into dough.
Place balls, 2 inches apart, on prepared cookie sheets, rotating cookie sheets between upper and lower oven racks halfway through baking.
With thumb, make small indentation in center of each ball.
Bake until golden, 20 minutes.
Transfer cookies to wire rack.
Immediately fill each indentation with a rounded ½ teaspoon of jam.
Cool cookies completely on wire rack.
Repeat with remaining balls and jam.
Each cookie: about 90 calories | 1g protein | 10g carbohydrate | 5g total fat (1g saturated) | 0.5g fiber | 9mg cholesterol | 55mg sodium
