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
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.