(The red filling makes 1/3 c Light corn syrup (e. g.,
-these look pretty and -Karo)
-appropriate 2 lg Eggs (1 whole, and 1
At Christmas time. Kids -separated)
-love to make them.) 1/2 t Pure vanilla extract
2 c Sifted all-purpose flour 3 T Whole milk or cream
1 1/2 t Baking powder 1 ea Egg white
1/2 t Salt 2 T Water
1 1/2 ea Sticks (12 tablespoons) 1 1/2 ea (6 ounces) cups finely
-unsalted butter -chopped pecans
2/3 c Light brown sugar, firmly Strawberry or raspberry jam
-packed
Sift together flour, baking powder, and salt. Set aside. Cream
butter with sugar until soft and fluffy. Add corn syrup, whole egg,
extra egg yolk, and vanilla. Blend thoroughly. Add reserved sifted
dry ingredients alternately with milk, beginning and ending with dry
ingredients. Continue mixing until smooth. Cover bowl with clear
plastic wrap and refrigerate for about two hours. Preheat oven to 375
degrees F. Pour extra egg white and water into shallow bowl. Beat
together with wire whisk or fork until smooth and syrupy. Pour nuts
into another shallow bowl. Roll dough into approximately 72 1-inch
balls. Dip each ball into egg white mixture, then roll in chopped
nuts. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 5
minutes. Remove from oven. Using your thumb (or a thimble, for
Thimble Cookies), make a depression in the center of each cookie.
Fill with jam. Bake 10 minutes longer. Cool on wire racks.
Yields
1 servings