These jelly-filled cookies are an international favorite. They get their name from using your thumb to make a hole in the center that holds the jelly. This recipe can easily be doubled to make a larger batch. For a tasty variation, try rolling the cookies in shredded coconut in place of the chopped nuts.
1/2 POUND BUTTER, SOFTENED
1/2 CUP SUGAR
2 EGGS, SEPARATED
2 TEASPOONS VANILLA EXTRACT
1/2 TEASPOON SALT
2 CUPS FLOUR
2 CUPS CHOPPED WALNUTS, OR HAZELNUTS
¾ CUP JELLY, ANY FLAVOR
1/2 CUP SUGAR
2 EGGS, SEPARATED
2 TEASPOONS VANILLA EXTRACT
1/2 TEASPOON SALT
2 CUPS FLOUR
2 CUPS CHOPPED WALNUTS, OR HAZELNUTS
¾ CUP JELLY, ANY FLAVOR
1. Preheat oven to 350°F.
2. In an electric mixer, cream the butter and sugar until light. Add the egg yolks and vanilla. Mix until well blended.
3. On low speed, gradually add salt and flour. Mix just until blended to form a soft dough.
4. Shape the dough into 1-inch balls.
5. In a small bowl, beat egg whites with a fork until fluffy. Place chopped nuts in another small bowl.
6. Dip balls into egg whites and then roll in nuts. Coat thoroughly. Place balls on a parchment-lined cookie sheet, spacing them 2 inches apart.
7. Using your fingers, press the tops of the balls to flatten. With your index finger, make a hole in the center of each cookie.
8. Spoon 1/2 teaspoon of jelly into the hole. Repeat until all cookies are coated and filled.
9. Bake for 15 to 20 minutes, or until lightly browned. Remove cookie sheet from the oven.
10. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool. Store in an airtight container.
YIELDS 35 COOKIES
♦ SUGARING COOKIES ♦
MANY COOKIES IN THIS BOOK NEED TO BE ROLLED IN CONFECTIONERS’ SUGAR FOR THEIR FINISHING TOUCH. IF YOU CHOOSE TO ROLL THE COOKIES BY HAND, BE SURE TO WASH YOUR HANDS WHEN YOU’RE DONE. YOU’LL END UP WITH POWDERED FINGERPRINTS ON EVERYTHING ELSE YOU TOUCH!
