1/2 c Butter
1/4 c Brown sugar; packed
1 Egg; separated
1/2 ts Vanilla
1 c Flour
1/4 ts Salt
3/4 c Walnuts; finely chopped
Red currant jelly 4 center Black currant jelly 4 cntr DESCRIPTION: Jelly jewels in a butter cookie nest dusted with nuts. Heat oven to 350. Mix butter, sugar, egg yolk and vanilla thoroughly. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1-inch balls. Beat egg white slightly. Dip each ball into egg white, then roll in nuts. Place 1″ apart on ungreased baking sheet. Press thumb deeply into center of each. Bake 10 minutes or until light brown. Immediately remove from baking sheet. Fill thumbprints with jelly. TERRY’S NOTES: I like to fill cookies while still warm—it “melts” the jelly evenly in the hole so that it’s not a “blob” sitting there looking at you. These also freeze beautifully if separated by layers of wax paper (so the jelly doesn’t smear) and wrapped well (or stored in plastic containers). Betty Crocker. —–