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Ingredients2 h servings 188
Original recipe yields 24 servings (2 dozen)
- In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.
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- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 188 calories; 12.9 16.6 2.8 37 61 Full nutrition
ReviewsRead all reviews 2
I have cholesterol issues so I made this with egg whites and margarine...and since I was in an impulsive mood I didn't chill the dough for very long. However these turned out simply delicious. ...