These cookies, coated in pecans/walnuts and filled with raspberry
jam, were a popular postwar indulgence.
Makes approximately 3 1/2 dozen
Time involved is approximately 1 hour 15 minutes (plus cooling time)
1/2 cup margarine or butter (1 stick)
1/4 cup packed light brown sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup pecans/walnuts, finely chopped
1/4 cup seedless red raspberry jam
Preheat oven to 375 degrees F. In large bowl, with mixer at medium
speed, beat margarine or butter, brown sugar, egg yolk, and vanilla
until light and creamy, occasionally scraping bowl with rubber
spatula. At low speed, add flour and salt, and mix just until evenly
moistened. With hand, press dough together to form a ball.
In small bowl, with fork, beat egg white lightly. Spread pecans on a
sheet of waxed paper.
Shape dough by rounded teaspoons into 1-inch balls. Dip balls in egg
white, then roll in pecans, gently pressing nuts onto dough.
Place balls, 1 inch apart, on ungreased large cookie sheet. Bake
cookies 5 minutes. Working quickly, remove cookie sheet from oven
and, with end of wooden spoon, make small indentation in center of
each ball. Return to oven and bake cookies 8 minutes longer or until
lightly browned. Transfer cookies to wire rack to cool completely.
Repeat with remaining balls.
5. When cookies are cool, fill each indentation with a rounded 1/4
teaspoon jam. If not serving right away, allow jam to set, then
store cookies, with waxed paper
between layers, in tightly covered container up to 1 week.