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

1. :Beat butter and sugar about 4 minutes- until pale and fluffy

2. Then:

3. add egg and vanilla and mix

4. Whisk together flour and salt

5. On lo speed add flour mixture until a dough ball forms

6. Wrap in plastic and chill until firm- about 1 hour

7. Preheat oven to 350 degrees

8. Line baking sheet with parchment

9. Pinch off teaspoon size dough and roll into balls

10. Place balls 2 inches apart on paper

11. Flatten ball slightly with palm of your hand.

12. Bake 8 minutes until puffed but not brown.

13. 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.

14. Bake about 8 or more minutes until golden brown on bottom and edges.

15. Cool cookies on baking sheets for 5 minutes.

16. Then transfer to racks to finish cooling.

17. Store in airtight container at room temperature

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