Mahnke Family RecipesSwedish Cookies with Jam
Ingredients
- 1⁄2 c / 114 g butter1⁄2 c / 114 g butter
- 1⁄4 c / 50 g sugar1⁄4 c / 50 g sugar
- 1 large egg - separated1 large egg - separated
- 1 c / 120 g flour1 c / 120 g flour
- 3⁄4 c / 105 g walnuts or pecans chopped very fine3⁄4 c / 105 g walnuts or pecans chopped very fine
- 1 pot jelly - your choice1 pot jelly - your choice
This is our boy's favourite. We usually use raspberry and apricot jellies to get a contrast of colours.
Method
- Cream butter and sugar.
- Mix in egg yolk, then flour.
- Form into small balls about 1 1/2 inch in diameter.
- Dip in the unbeaten egg white, then roll in chopped nuts.
- Place on a greased cookie sheet and press flat with the bottom of a glass.
- Bake at 300F/150C for 5 min, then remove from the oven and immediately press the center down with a thimble or teaspoon for the jelly to sit in later. Back again until lightly golden (18 - 25 minutes).
- Cool and fill center with jelly, let sit for a few hours.
Servings
18 cookies
Category
Prep time
20 minutes
Cooking time
20 minutes per batch
Vegetarian
Author
Almut Haswell