This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.
Ingredients
- butter: 0.5 cup
- white sugar: 0.5 cup
- vanilla extract: 1 tsp
- egg yolk: 1 piece
- ½ cups all-purpose flour: 1 piece
- almonds: 0.66667 cup (chopped)
- raspberry jam: 1 cup
Metric Conversion
Stages of cooking
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In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
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Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
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Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
