Some things never lose their appeal, such as my mother's Christmas tea rings, which feature a dab of red currant jelly. So good are these little dainties that she made them year-round for church bake sales, showers and teas. Make sure the walnuts are fresh.
- Portion size 36 servings
- 1/2 cup softened butter
- 1/3 cup granulated sugar
- 1 egg separated
- 1/2 teaspoon vanilla
- pinch salt
- 1 cup all purpose flour
- 3/4 cups finely chopped walnuts
- 2 tablespoons red currant jelly
- 2 tablespoons raspberry jam
Line rimless baking sheets with parchment paper or grease; set aside.
Beat butter with sugar until fluffy. Beat in egg yolk, vanilla and salt. Stir in flour, blending with hands if necessary.
Using rounded teaspoonful (5 mL) for each, shape into 36 balls. In shallow bowl, beat egg white lightly. Place walnuts in separate bowl.
Using spoons to hold balls, dip into egg white, letting excess drip off before rolling in walnuts. Place on prepared pans. Press thimble or top of small bottle cap into each cookie to make indentation.
Bake in centre of 350°F (180°C) oven for 5 minutes. Remove from oven; press hole again and fill with small dab of jelly. Bake for about 12 minutes longer or until golden. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 28 mg
- Protein 1 g
- Calories 64.0
- Total fat 4 g
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 1.0
- Folate 3.0
- Vitamin A 3.0