Ingredients
¼cupbutter,softened
¼cupshortening
¼cupbrown sugar,firmly packed
1egg,divided
1tspvanilla
1cupall purpose flour
pinchsalt
1cupwalnuts,finely chopped
raspberry jam,seedless
Preparation
Preheat the oven to 350 degrees F.
Cream the butter, shortening, and brown sugar until fluffy. Add in the the egg yolk and vanilla, then set the egg white aside in a small bowl.
Combine the flour and salt, then add in a little at a time to the wet mixture until incorporated.
Divide the dough into 20 pieces, then roll into balls.
Beat the egg whites. Dip each cookie dough ball in the egg whites and then into the nuts, pressing to adhere.
Place each ball of dough about 2 inches apart, then using the end of a spoon or thumb, make an indentation in each cookie. Seal any cracks that form on the sides.
Freeze for 15 to 20 minutes.
Bake for 16 to 18 minutes or until set. Remove from the oven, then use the back of a ½ teaspoon to press the indents again, if needed.
Fill the indents with jam. Cool completely.
Serve with tea or coffee, and enjoy!
