Makes 4 dozen cookies. Keeps 1 week in an airtight container.
- 1 cup softened butter
- 1/2 cup white granulated sugar
- 1 egg, separated
- 1 tsp. vanilla
- 2 cups all-purpose flour, sifted
- 1/2 tsp. salt
- 1/2 cup strawberry jam (or any kind you like) OR candied cherries, quartered.
- optional: 2 cups finely chopped or ground walnuts
- parchment paper
- Crack and separate the egg into white and yolk while still cold.
- Cream 1 cup softened butter and 1/2 cup sugar in a large bowl.
- Beat in the egg yolk and vanilla.
- In a separate bowl, stir in 2 cups flour and 1/2 tsp. salt.
- Stir flour mixture into the butter mixture.
- Wrap the dough in plastic wrap and chill in the fridge 1 hr.
- Form dough into 1 inch balls.
- Optional: if you are using ground nuts, brush the balls with lightly beaten egg white.
- Then roll the balls in the ground nuts, then again in the palms of your hands.
- Place the balls 2 inches apart on lightly greased baking sheets (line ungreased baking sheets with parchment paper if you are using nuts)
- Indent each cookie lightly with your fingertip (your thumb if you are little).
- Spoon some jam or a piece of candied cherry into each indentation. (See note below)
- Bake in a 350 degree F. oven 18-20 minutes or till golden.
- Transfer cookies to a cooling rack and cool.
Note: Variations: Put a walnut or pecan piece in the indentation, or try a Smartie or M&M candy, or a chocolate or butterscotch chip. You can also bake the cookies plain, when you take them out of the oven place the hot pan on a cooling rack and press a chocolate chip in each cookie while they are still warm. Tenting some foil over the cookies might help the chips melt.
