Description
A little sweet, a little tart, and a whole lot of deliciousness in one cookie.
Ingredients
Scale
- 230 g butter
- 200 g sugar
- 2 eggs, separated
- 2 tsp vanilla
- 340 g all-purpose flour, sifted
- 1/4 tsp salt
- 1/4 cup sugar
- 1 cup hazelnuts
- 1 cup Tait Farm Strawberry Rhubarb Jam
Instructions
-
Mix together butter and 200 grams of sugar in a mixer until fluffy. Add egg yolks and vanilla and mix until smooth. Add flour and salt and mix until a dough forms.
-
In a food processor, mix together 1/4 cup sugar and hazelnuts until the mixture is almost as fine as breadcrumbs. Set aside.
-
Roll into 1-inch balls and then dip in egg whites and roll in the sugar and hazelnut mixture.
-
Bake at 325 degrees just until the edges of the cookies are barely browned. Remove from oven, and press a hole in the center of the cookie with your thumb or a teaspoon. Fill with jam and then put back into the oven for 2 minutes just until the jam is set.
