Grandpa Burnson's Berry Butternuts

This is David Burnson , Sr in his younger years. He created the berry butternut recipe that has become a well-loved and tasty family Christmas tradition. Now his son and daughters also make this for their Christmases too. To fully do this delicious cookie justice real butter and raspberry jam are a must! However the lactose intolerant in the family may substitute a dairy free margarine. You will need:

• 1 lb. of butter
• 1 cup sugar
• 1/2 tsp.salt
• 1 tsp. vanilla
• 1 egg
• 4 to 5 cups flour
• 2 cups finely chopped walnuts
• raspberry jam
  

Cream together butter, sugar, and salt. Mix in egg and vanilla. Add 4 cups of flour, mixing in one cup at a time, then add as much of the 5th cup until the dough can be rolled into a ball without sticking.


Take a small fist sized ball of dough and roll it into a 1 inch thick log and then roll that into the chopped walnuts coating the dough. It should be about 3/4 inch thick now.

Cut into 3/4 inch pieces and place onto a baking sheet 1 inch apart.

Using the unsharpend end of a pencil, make an indentation in the center of the cookie about 1/2 inch deep and fill with jam.

Bake the cookies in a 325 degree oven for 12 to 15 minutes.

After cooling the cookies , store them in airtight containers. Just like short breads the taste of these cookies improves after a couple of days. Enjoy !