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Ingredients
- 1 c. butter or margarine
- 1/2 c. sugar
- 1/2 c. Karo light or dark corn syrup
- 2 eggs, separated
- 2 1/2 c. flour
- 2 c. finely chopped walnuts
- tart jam or jelly
Method
- In a large bowl, with mixer at medium speed, beat together butter and sugar until smooth.
- Beat in corn syrup and egg yolks until well mixed.
- Stir in flour until blended.
- Cover; chill 1 hour or until easy to handle.
- Shape into 1-inch balls.
- Dip into slightly beaten egg whites.
- Roll in nuts.
- Place 2 inches apart on greased cookie sheets.
- With thumb, make indentation in center of each cookie.
- Bake in 325° oven for 20 minutes or until golden brown.
- Remove from cookie sheet and place on rack.
- While warm, fill with small amount of jam.
- May be necessary to press again with thumb before filling.
- Makes 4 dozen.
