These cookies bring back holiday memories of Grandma, hot cocoa, sitting around the fireplace and dreaming of Santa.
- 3/4 cup of any Joy’s Chile Jams
- 2/3 cup butter or margarine at room temperature
- 1/2 cup brown sugar, firmly packed
- 1 egg, separated
- 1/2 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 cup walnuts, finely chopped
Cream together butter, sugar, egg yolk and vanilla. Add flour; mix until dough holds together. Pinch off 2 teaspoon size pieces and shape into balls.
Beat egg white slightly. Dip balls into egg white, then roll in walnuts.
Set nut-coated balls about 1 inch apart on an ungreased cookie sheet. With your thumb, press a well in the center of each dough ball. Bake cookies in a 300F oven for 10 minutes.
Remove from oven and press thumb (or use the end of a wooden spoon!) into each impression. Quickly spoon enough Joy’s Chile Jam into hollows to fill them. Transfer cookies to racks to cool.
Yield: About 3 dozen