This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.
Preparation Details
Prep Time: Not available
Cook Time: Not available
Total Time: Not available
Servings: 36
Ingredients
- ½ cup butter
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ⅔ cup chopped almonds
- 1 cup raspberry jam
Steps
- 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.
- Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
- 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.
