1 cup (2 sticks) butter (room temperature)
1/2 cup firmly packed brown sugar
2 eggs, separated (whites from yolks)
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 cups finely ground nuts
Blend butter and brown sugar together in a large bowl. Stir in egg yolks and vanilla. Sift flour and salt into bowl. Mix well. Chill dough 1 hour.
Roll into 1-inch balls. Dip each ball into slightly beaten egg whites. Roll in nuts. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 degrees for 5 minutes. Remove from oven and press thumb in center of each cookie. Return to oven and bake 5 minutes longer. Remove and cool.
Fill with frosting (recipe below). Makes about 3 1/2 dozen.
Frosting:
1-pound box confectioners' sugar
1/2 cup (1 stick) butter (room temperature)
4 tablespoons half-and-half
2 teaspoons flavored extract (our favorite is almond)
Sift sugar and combine all ingredients. Beat at low speed, scraping sides of bowl often, until fluffy. Frosting can be spread or used in decorating tubes. Add or decrease milk or cream to desired consistency. Keep refrigerated.
Mary Jo Vindivich of Peters
Thursday, December 07, 2000
