2/3 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 cup finely chopped walnuts
1/3 to 1/2 cup jam or preserves
- Separate eggs; place yolks and whites in separate bowls. Cover and chill egg whites until needed. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
- Preheat oven to 375 F. Grease a cookie sheet, set aside. Shape dough into 1-inch balls. Slightly beat reserved egg whites. Roll balls in egg whites and then walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Using your thumb, make and indentation in the center of each ball of dough.
- Bake for 10-12 minutes or until edges are light brown. Transfer to a wire rack and let cool. Just before serving, fill cookies centers with jam.
Note: Sometimes a cookie’s indentation will puff up during baking. If this happens, upon removing the cookie sheet from the oven, simply re-press the indentation in each puffed-up cookie. Yields between 30 and 42 cookies depending on size.