Jewel Cookies Recipe
Ingredients
| 1/2 cup butter or regular margarine, softened | ||
| 1/4 cup light-brown sugar, firmly packed | ||
| Egg yolk | 1 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1 egg white, slightly beaten | ||
| 1 cup finely chopped walnuts or pecans | ||
| Currant jelly | 2 Tablespoon | |
Directions
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.
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.
Chef
