1/2 cup butter, softened
1/4 cup packed brown sugar
1 large egg, separated
1 cup sifted cake & pastry flour
3/4 cup finely chopped walnuts
strawberry or raspberry jam
1. Line 2 rimless cookie sheets with parchment or lightly grease them. Preheat the oven to 325˚F.
2. In a large bowl, cream the butter; add the sugar and beat until light and fluffy. Stir in the egg yolk and beat well. Gradually stir in the flour until the dough is smooth.
3. Shape into 1-inch balls.
4. In a small bowl, beat the egg white slightly. Roll each ball in the egg white, then in the walnuts; place on the baking sheets, spacing them 2 inches apart. With a floured thimble or the end of a wooden spoon (or just your thumb), make a depression in the centre of each cookie.
5. Bake in the middle of the oven for 5 minutes. Remove from the oven and make the depressions again; repair the sides of the cookies if necessary. Bake until set, 10-12 minutes longer. Remove to a rack and fill each depression with some of the jam.
Makes about 2 dozen cookies.
Reprinted with permission from Canada’s Favourite Recipes, by Rose Murray and Elizabeth Baird (Whitecap).