Wreath Cookies Recipe

Ingredients
<br>- 1 cup butter
<br>- ½ cup brown sugar
<br>- 2  egg yolks
<br>- 2 cups all-purpose flour
<br>- 2  egg whites
<br>- 1 ½ cups finely chopped walnuts
<br>- ½ cup raspberry jam
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 1 cup butter
- ½ cup brown sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 2 egg whites
- 1 ½ cups finely chopped walnuts
- ½ cup raspberry jam

Directions
step 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.
step 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.
step 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.

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