Recipe by Esther Kenagy
"Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation."
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1 1/2 cups
egg whites, lightly beaten
finely chopped walnuts
These were pretty good, better if you make sure you slightly underbake them. I did one batch with putting the jelly on AFTER baking them and a second batch putting the jelly on halfway through baking. I preferred the batch in which I added jelly halfway through baking because it stays in place better and it looks nicer, more smooth. I used apple jelly and colored half green, half red for Christmas. The dough was very easy and nice to work with! Make sure you put a DEEP imprint in the cookie for the jelly. The first batch I put a regular thumbprint in the cookies and when they baked, you could hardly see it anymore and there wasn't much of a well anymore for the jelly.
I was not so crazy about these. I thot the jam would thicken up like the store bought kind, mine did not.
I love these cookies and they look very pretty too if you are bringing dessert to a party or a friend's house. I like them better without the nuts, so I suggest leaving them out.
The recipe also tends to be really small (while the recipe indicates that it makes 2 1/2 dozen, I didn't even get a full dozen out of it. I would suggest doubling the ingredients for a fuller batch.
Overall easy to make and yummy!
These were great additions to my other Christmas cookies. I left some without the nuts and I used mint jelly instead for a festive look! Everybody loved them!
This recipe is the perfect size for two people. I added a dash of cinnamon and it was wonderful. I used a pastry bag with the jelly for faster/easier filling.
Well, I made a few changes on this recipe due to ingredient limitations. I used butter flavored shortening instead of butter. I doubled the recipe. Used half as many whole eggs instead of separated, since I didn't do the nut thing. I added a pinch of cream of tartar, and a pinch of baking soda because I couldn't find the baking powder, andI wanted teh cookies to puff up. I added about 1/2 cup more sugar because I was afraid they wouldn't be very sweet, and rolled the balls a bit bigger. I filled half of them with apricot preserves, and the other half with raspberry. I never even looked at the baking time and temps, but I baked them at 325 convection for 12 minutes. Everyone loved them, and I plan to make them again soon!
These cookies are buttery and delicious! I tripled the recipe, and everything turned out fine. When doubling or tripling the recipe, you should be able to save some of the egg whites for another use. I increased the sugar to 1/2 cup. I also omitted the salt, and the cookies tasted fine. To make dough easier to handle, try chilling it for about an hour or more before shaping it into balls. Very impressive-looking cookies!
These cookies are great tasting! My husband likes when I use a variety blackberry jam, orange marmalade, and peach preserves. My kids like them, but not as well as gingerbread men or chocolate chip cookies. Love how it has a delicate shortbread taste texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 71
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