Monastery Cookies
Yield
2 servingsPrep
20 minCook
12 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
separated |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
powdered sugar
|
|
| 1 | cup |
nuts
chopped |
|
| ½ | cup |
fruit preserves
tart |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
separated |
|
| 532 | ml |
all-purpose flour
|
|
| 118 | ml |
powdered sugar
|
|
| 237 | ml |
nuts
chopped |
|
| 118 | ml |
fruit preserves
tart |
* |
Directions
Note: Walnuts, almonds or pistachios may be used in this recipe.
Apricot, quince, raspberry or rose preserves are suggested.
Beat butter until fluffy.
Add sugar or honey, and beat in.
Add the yolk of an egg.
Sift flour with confectioners' sugar and add.
In a separate bowl beat egg white with a fork slightly.
Spoon out a small amount of dough and roll into a ball.
(If dough is too soft, refrigerate 1 hour. Do not add more flour.) Dip in egg white and then roll in chopped nuts or sesame seeds.
Place on greased cookie sheet.
Poke a hole in the middle for preserves, or press slightly to flatten.
Bake in a preheated oven at 400℉ (200℃) for 12 minutes.
While still warm, fill holes with preserves or jam.
