Jewel Cookies
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 1 ¼ | cups |
nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
sifted |
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 296 | ml |
nuts
finely chopped |
|
Directions
Cream butter, sugar, egg yolk and vanilla until light and fluffy.
Stir in flour until just combined.
Refrigerate 1 hour.
Preheat oven to 350℉ (180℃).
Using hands, roll dough into 1 inch balls.
Dip in egg white, then roll in pecans.
Place on ungreased cookie sheet and bake 5 minutes.
Remove from oven and with the end of a wooden spoon, make a depression in the center of each cookie.
Return to the oven and bake another 8 to 10 minutes until a delicate brown.
Remove to a wire rack to cool.
Fill indention with a dot of powdered sugar frosting.
While still warm, place a rounded edge of a maraschino cherry in center.
Jelly may also be used in the centers.
