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Ingredients
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1 cup butter
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½ cup brown sugar
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2 egg yolks
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2 cups all-purpose flour
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2 egg whites
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1 ½ cups finely chopped walnuts
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½ cup raspberry jam
Directions
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In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
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Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
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Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.
Nutrition Facts (per serving)
188 | Calories |
13g | Fat |
17g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 188 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 6g | 28% |
Cholesterol 37mg | 12% |
Sodium 61mg | 3% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 3% |
Total Sugars 7g | |
Protein 3g | 6% |
Vitamin C 0mg | 0% |
Calcium 16mg | 1% |
Iron 1mg | 4% |
Potassium 56mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.