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Walnut-Raspberry Cookies

Yield Makes 2 dozen


  • 1/2 cup butter, softened
  • 1/4 cup packed light brown sugar
  • 1 large egg, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped walnuts
  • 1/3 cup seedless raspberry preserves

How to Make It

  1. Beat butter with an electric mixer until fluffy. Add sugar, beating well. Beat in egg yolk and vanilla.

  2. Combine flour and salt; stir into butter mixture. Shape dough into 1-inch balls.

  3. Beat egg white slightly. Dip each ball into egg white, and roll in nuts. Place 1 inch apart on an ungreased baking sheet. Press thumb deeply into center of each cookie. Bake at 350° for 10 minutes or until lightly browned. Fill center with about 1/2 rounded teaspoon preserves.

Dining on Deck: Fine Foods for Sailing & Boating