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
Ingredients
Coating:
Filling:
Method
In 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
%RDI
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0
