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Austrian Jam Cookies
My family has made the same recipe for years with a couple of minor changes. Beat the unused egg white slightly then use to dip the balls of dough prior to rolling in the chopped nuts. This keeps the nuts stuck to the cookie. Press a slight indentation into the top then bake half way before adding the jam and returning to the oven. This keeps the jam a brighter red color but dries the jam just enough for cookies not to stick to each other when storing.
4 users found this review helpful
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Reviewed On:
Dec. 17, 2010
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