Jam Thumbprints
2/3 c. butter
1/3 c. white sugar
2 eggs, separated
1 tsp. vanilla extract
½ tsp. salt
1-1/2 c. all-purpose flour
¾ c. finely chopped walnuts
1/3 c. strawberry preserves
Cream together butter and white sugar until fluffy. Add 2 egg yolks, vanilla and salt; beat well. Gradually add flour. Mix well.
Shape into ¾-inch balls; dip in 2 slightly beaten egg whites then roll in finely chopped walnuts.
Preheat oven to 350 F.
Place cookies 1-in. apart on greased cookie sheet. Press down center of each with thumb. Bake for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Just before serving, use 1/3 cup cherry or strawberry preserves to fill centers of cookies.
Yield: 3 dozen.
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