| 12 cup Butter | | 1/4 cup Sugar | | 1/2 tsp Vanilla | | 1 x Egg, separated | | 1 cup Flour | | 1/4 tsp Salt | | 1 1/4 cup Finely chopped nuts | | 1/4 cup Raspberry jam |
| | Preparation Time: 20 minutes | | Chilling Time: 1 hour | | Baking Time: 15 to 18 minutes | | 1. Beat together butter and sugar in a mixer bowl. Add vanilla and egg yolk. Mix well. | | 2. Mix flour and salt , add to butter mixture and mix well. Cover; refrigerate at least 1 hour. | | 3. Heat oven to 325 degrees. Shape dough into 1-inch balls. Beat egg white lightly in a small bowl. Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts. Put balls 1 inch apart on ungreased cookie sheet. Press thumb in the center of each to make an indentation. | | 4. Bake until light golden, 15 to 18 minutes. Cool on wire racks . | | Fill indentation with a small amount of raspberry jam. | | Faye Kuhn, of Earlville, Illinois, recalled growing up in the tough times of the '40s: Despite the lack of finances |
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