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TEA COOKIES

THESE ARE OH, SOOOOOO DELICIOUS, YOU CAN USE ANY KIND OF FRUIT PRESERVE TO FILL THEM WITH.





List of Ingredients



• 1/2 CUP BUTTER
  
• 1/2 CUP SUGAR
  
• 1 EGG YOLK, SLIGHTLY BEATEN
  
• 1 CUP FLOUR
  
• 1/2 TEASPOON SALT
  
• 1/2 TEASPOON VANILLA
  
• NUTS, VERY FINELY CHOPPED
  
• EGG WHITES
  
• STRAWBERRY AND APRICOT PRESERVES
  






Instructions



1. TO CHOP NUTS, PLACE IN A MINI FOOD PROCESS AND PROCESS TILL FINELY CHOPPED.
   
2. PREHEAT OVEN TO 325°
   
3. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGG YOLK, MIXING WELL.
   
4. SIFT FLOUR WITH SALT AND ADD TO CREAMED MIXTURE AND MIX WELL TO BLEND.
   
5. ROLL DOUGH INTO SMALL BALLS, DIP BALLS INTO UNBEATEN EGG WHITE AND ROLL INTO FINELY CHOPPED NUTS.
   
6. PLACE ON A GREASED BAKING SHEET AND MAKE A INDENTATION IN THE CENTER OF EACH COOKIE WITH A THIMBLE OR YOUR FINGER.
   
7. BAKE FOR 5 MINUTES. REMOVE AND PRESS DOWN THE CENTER AGAIN.
   
8. RETURN TO OVEN FOR ABOUT 10 TO 15 MINUTES, OR UNTIL LIGHTLY BROWN.
   
9. REMOVE FROM OVEN AND FILL INDENTATIONS WITH PRESERVES WHILE STILL WARM.
   






Final Comments


ENJOY!