Active Time: 25 minutes
Total Time: 50 minutes
Ingredients
1 cup butter (plus a little extra for the cookie sheet)
1/4 cup sugar (try rapadura, sucanat, maple sugar, or any other minimally processed sugar)
1 T vanilla
1/2 t sea salt
2 eggs (separated into yolks, and whites that you briefly beat with a fork to mix but not make any firmer)
2 cups flour (spelt makes the nuttiest, most buttery cookies)
3/4 cup finely chopped walnuts or pecans
1/4 cup thick jam (try plum, apricot, cherry, etc.)
Directions
- Butter two cookie sheets. Preheat oven to 325 degrees.
- Cream butter and sugar. Add egg yolks, vanilla, and salt, then mix. Finally, mix in the flour. If you have a food processor, that works great for this and most cookies. If not, use a hand mixer, or a spoon if you really want to go low-tech and human-powered.
- Make a small ball of dough, dip it in the egg whites, roll it in the chopped nuts, put it on the buttered cookie sheet, and make a depression in the ball that will hold a little bit of jam in it, spoon in a little jam. Repeat until all the dought is used up. Makes about 25-30 cookies.
- Bake 18-22 minutes.
