- 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.
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.
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 !