Jam But­tons

The Denver Post - - LIFE & CULTURE -

These are a fam­ily fa­vorite, a dry cookie with just a hint of sweet­ness and a sat­is­fy­ingly crunchy coat­ing. — Bar­bara El­lis In­gre­di­ents ½ cup but­ter or mar­garine ¼ cup light brown sugar 1 egg yolk ½ tea­spoon vanilla ¼ tea­spoon salt 1 ¼ cups flour 1 stiffly beaten egg white ¾ cup finely chopped nuts L cup berry pre­serves

Direc­tions

Cream but­ter, sugar, egg yolk, vanilla and salt un­til fluffy. Stir in flour. Chill about 30 min­utes. Shape into 1-inch balls (try to keep them uni­form), then dip into egg whites and roll in nuts. Place on greased cookie sheet. Press cen­ter with thumb and fill with small amount of pre­serves. Bake at 350 de­grees for 10-12 min­utes (do not over­bake). Store un­cov­ered so they stay crunchy.

Jam But­tons, made by Bar­bara El­lis.

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