Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (approx. 140g) seedless jam (raspberry, strawberry, apricot)
  • 1 large egg white, lightly beaten
  • 1/2 cup finely chopped nuts

Instructions:

  1. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Place egg whites in one bowl, and the nuts in the other.
  8. Roll the dough into 1-inch balls.
  9. Dip each ball in the egg wash, and then the nuts.
  10. Place the cookie balls on the prepared baking sheets, spacing them evenly. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
  11. Fill each indentation with about 1/4 teaspoon of jam.
  12. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.