Polish Tea Cookies
1/2 c. sugar
1/2 c. butter
1 egg yolk, slightly beaten
1 egg white
1 c. flour
1/4 t. salt
1/2 t. vanilla
1/4 c. finely chopped pecans or walnuts
Peach, apricot, raspberry, or plum preserves or jam for filling
Cream sugar and butter until light. Add egg yolk, mix well, then add flour, salt and vanilla. Mix.
Roll dough into small balls (about 1 1/2" diameter), dip in egg white, and roll in chopped nuts. Place on buttered baking sheet and press each ball with your thumb, causing an indention. Bake at 325 degrees for 5 minutes, remove and press again. Return to oven for 10-15 minutes. Remove and fill each indentation with preserves while still warm.
Enjoy!
Thank you! Carol
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