Ingredients
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3/4 cup walnut pieces
1 1/2 cups all-purpose flour, divided
1/2 cup cold butter or 1/2 cup margarine, cut in chunks
1/2 cup icing sugar
1/2 teaspoon almond extract
1 large egg
1/2 cup seedless raspberry jam (or jam of your choice)
Preparation
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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.
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