½ cup unsalted butter, room temperature
¼ cup white sugar
1 large egg separated *
1 cup all purpose flour
½ teaspoon pure vanilla extract
¾ cup finely chopped, toasted nuts (optional)
½ cup jam, jelly or preserves
*If you aren’t rolling the cookies in nuts, use the whole egg in the recipe not just the egg yolk
Preheat oven to 350 degrees
Cream together butter and sugar until light and fluffy, add vanilla and egg yolk.
Continue beating until combined
Add flour and mix until combined.
Chill for approximately 30 minutes or until you can make 1” balls that aren’t sticky or difficult to form.
Beat egg white lightly.
Dip the balls of dough in the egg white, then lightly roll into the nuts.
Using your thumb, the end off a spoon or thimble, make indentations in the dough and fill with approximately ¼ - ½ teaspoon of your favourite jelly, jam or preserve.* Bake on a parchment paper lined cookie sheet on the centre rack for 10-15 minutes or until golden brown
My personal favourite combinations are crabapple and pecans, grape and almonds and maple apple butter, cinnamon and walnuts.
* I use my 1/2 teaspoon measuring spoon so the well is big enough to hold all the jelly, you can nver have too much filling.
This recipe is so forgiving, it is easy to make, doubles and triples easily if you are making a lot and the raw dough freezes well if you want to prepare them ahead of time or just keep some on hand. Enjoy