The oil in walnuts can oxidize quickly if the nuts are not stored properly. Use the freshest nuts available, such as California walnuts, and store any extras in a sealed container in the refrigerator for up to 6 months, or in the freezer for up to 1 year.
- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 2/3 cups unsalted butter
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 egg yolks
- 1/2 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 egg whites
- 1 teaspoon water
- 1 1/4 cup finely chopped walnut
- 2 1/2 tablespoons black currant jam
- 2 1/2 tablespoons apricot jam
- 2 1/2 tablespoons cherry jam
MethodIn large bowl, beat together butter, brown sugar and granulated sugar until light. Beat in egg yolks and vanilla.
In separate bowl, whisk together flour, salt and baking powder; stir into butter mixture. Roll by scant 1 tbsp (15 mL) into balls.
Coating: Whisk egg whites with water until frothy. Place walnuts in dish. Using fork, dip each ball into egg whites, then into nuts to coat.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. With thumb or end of wooden spoon, make indentation in each.
Bake in 350°F (180°C) oven until edges are golden, 12 to 14 minutes. If necessary, press centres again to indent. Let cool on pans on racks.
Filling: Spoon scant 1/2 tsp (2 mL) jam into centre of each cookie.
Nutritional facts Per cookie: about
- Sodium 18 mg
- Protein 1 g
- Calories 73.0
- Total fat 5 g
- Potassium 26 mg
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0