Jam Filled Christmas Cookies
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.
Steps
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.
Ingredients
walnut pieces, all-purpose flour, butter, icing sugar, almond extract, egg, seedless raspberry jam