Categories: cookies
Ingredients
- 2 1/2 C all purpose flour
- 1/2 t salt
- 1 C unsalted butter softened
- 1 C sugar
- 1 large egg
- 1 t vanilla extract
- Topping:
- raspberry or apricot preserves
- 1/2 C chopped nuts
Directions
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:Beat butter and sugar about 4 minutes- until pale and fluffy
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Then:
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add egg and vanilla and mix
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Whisk together flour and salt
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On lo speed add flour mixture until a dough ball forms
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Wrap in plastic and chill until firm- about 1 hour
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Preheat oven to 350 degrees
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Line baking sheet with parchment
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Pinch off teaspoon size dough and roll into balls
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Place balls 2 inches apart on paper
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Flatten ball slightly with palm of your hand.
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Bake 8 minutes until puffed but not brown.
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Remove and carefully make crater in middle of each cookie (use small side of melon ball spoon) and fill crater and can top with ground nuts.
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Bake about 8 or more minutes until golden brown on bottom and edges.
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Cool cookies on baking sheets for 5 minutes.
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Then transfer to racks to finish cooling.
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Store in airtight container at room temperature