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Makes about 6 dozen
2 c. Henry's Unsalted Butter, softened 1 c. organic light brown sugar, packed 4 Henry's Large Eggs, separated 2 tsp. vanilla extract 1 tsp. almond extract 1/2 tsp. sea salt 4 c. organic, unbleached all-purpose flour 2 c. organic walnuts, finely chopped 1/2 c. raspberry or apricot fruit spread 1/4 c. organic confectioner’s sugar Preheat oven to 350°F. Spray baking sheets lightly with cooking spray. Cream together butter and sugar using a mixer, until fluffy. Beat in egg yolks, vanilla, almond extract, and salt. Add flour in two batches. Mix at low speed for about 2 minutes. In a separate bowl, whisk together the egg whites until frothy. Place nuts in a separate bowl. Lightly flour hands and roll dough into 1-inch balls. Dip each ball into egg whites and roll in nuts. Place about 1-inch apart on greased sheets. Make a depression in center of each cookie with thumb. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Fill each indentation with fruit spread. Dust lightly with confectioners' sugar. |
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