- In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
- Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
Per Serving: 306 calories; 14.6 42.1 3.5 36 83 Full nutrition
ReviewsRead all reviews 4
While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed mor...
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies neve...
Yummy cookie.. easy to make. i had some homemade persimmon jam so I used that. I let the dough chill several hours and found that putting the dough back in the fridge between batches kept the ...