Jam-Filled Christmas Cookies Recipe #48140
Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.
by Lennie
33 min | 15 min prep
48 cookies
- 3/4 cup walnut pieces
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup cold butter or margarine, cut in chunks
- 1/2 cup icing sugar
- 1/2 teaspoon almond extract
- 1 large egg
- 1/2 cup seedless raspberry jam (or jam of your choice)
- Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
- In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
- Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
- Return nut mixture to food processor, along with almond extract and the egg.
- Process until entire mixture is combined; 15 seconds or so.
- Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
- Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
- Bake in preheated oven for 15 to 18 minutes, or until golden brown.
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5 stars