- 1/2 cup butter
- 1/4 cup white sugar
- 1 egg yolk, beaten
- 2 teaspoons lemon juice
- 1 cup all-purpose flour
- 1 egg white
- 1 cup finely chopped walnuts
- 1 cup (approx.) raspberry jam or jelly (or any jam or jelly of choice)
Adapted from allrecipes.com
Preheat oven to 350 degrees F (175 degrees C).
Cream butter and sugar; add yolk and lemon juice and beat well.
Stir in flour until well blended.
Form into 1 inch balls, dip into beaten egg white then into chopped nuts.
Place on greased cookie sheet, make deep indentation in center of each cookie.
Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
Fill center of each hot cookie with raspberry jam or jelly.