Bev's THUMBPRINT
JAMMIES
These
are my husband's fave Christmas cookie
yield:
approx. 3 dozen cookies
Ingredients:
1/2 c. sifted confectioners/powered
sugar
1/2 tsp. salt
2. c. sifted flour
1 c. soft butter/marg.
1 TBsp. vanilla
1 c. finely chopped
walnuts
egg white
Raspberry jam
Sift the powdered sugar
and measure. Beat it, the butter, salt, and vanilla together until
fluffy. Sift the flour and then measure. Stir flour into the powdered
sugar mixture. Mix well. Chill in fridge at least one hour so dough
will shape easily. Preheat oven to 375 F.
Shape the chilled
dough into small balls (1" in size). Beat egg white in a small bowl.
Dip each ball into egg white and then roll cookie in the chopped walnuts.
Place the cookies 3"
apart on ungreased baking sheet. Press a small hole in the center of each
cookie with your thumb tip, and fill the hole with a little raspberry jam.
Bake on the center rack of oven for 12-15 minutes or until lightly browned
and set.
Remove from oven
and spread cookies on a rack to cool.
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