Ingredients

• 1 cup butter
• 0.5 cups brown sugar
• 2 eggs yolks
• 2 cups all-purpose flour
• 2 eggs whites
• 1.5 cups finely chopped walnuts
• 0.5 cups raspberry jam

Instructions

1. 1 In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

Nutrition per serving