Sunday, August 12, 2012
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| Thimble Cookies |
"Another antique favorite of my mother's. A neighbour changed into making these after I became a child and I in no way got enough of them."
Ingredients :
- half cup butter
- 1/four cup white sugar
- 1 egg yolk, overwhelmed
- 2 teaspoons lemon juice
- 1 cup all-cause flour
- 1 egg white
- 1 cup finely chopped walnuts
- 1 cup (approx.) raspberry jam or jelly
Instructions :
| Prep : | Cook : 12M | Ready in : |
|---|
- Preheat oven to 350 stages F (a hundred seventy five stages C).
- Cream butter and sugar; upload yolk and lemon juice and beat well. Stir in flour till properly combined.
- Form into 1 inch balls, dip into overwhelmed egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of every cookie. Bake for 5 mins, then quickly indent centers once more, retain baking for 10 mins.
- Fill middle of every hot cookie with raspberry jam or jelly.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it evenly, and make clean-up simpler.
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