INGREDIENTS

  • 1 egg
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp grated lemon zest
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 to 1/3 cup finely ground almonds, walnuts or hazelnuts
  • 1/2 to 3/4 cup jam

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a bowl, beat the butter and sugar until light and fluffy. Beat in the egg, vanilla, lemon zest, flour and salt.
  3. Shape into a ball, cover and refrigerate for 1 hour.
  4. Break off walnut-sized pieces, roll them into 1-inch balls. Sprinkle the ground nuts on a plate and roll the balls in the nuts. Place the balls on a baking sheet, about 1-inch apart.
  5. Push down on each ball with a thumb to make an indentation. Fill the indentation with a dab of jam.
  6. Bake for about 8 minutes, or until barely beginning to turn golden. Do not overcook. Remove to a rack to cool. To store, pack in single layers, separated by waxed paper, in an airtight container. The cookies will keep for about 1 week.
  7. Chef's tip: These are one of the easiest cookies to make, and will disappear almost as fast as you can make them. For extra color and flavor, use different kinds of jam.
  • Yield:

    40 cookies

  • Cuisine:

    American

  • Course:

    Dessert