I’m pretty sure every family has a traditional Christmas cookie. Maybe it has been passed down for generations or a great recipe you came across that is so good, you just have to make it for the holidays.
I have been making these cookies for about ten years now, and each year my friends and family request they be included in the cookie trays.
Buttery, dense, nutty, fruity…Amazing. The dough is not overly sweet, a perfect complement to the preserves. The bright red centers make them a beautiful addition to your dessert buffet or cookie trays.
Of course part of the tradition is actually making them. With all the painting, rolling and finger poking, these are so fun to make with kids. This was the first year Nina was old enough to help and I must say, she had a blast and did a wonderful job.
If you are looking for a new addition to your cookie repertoire, you will not be dissappointed with these little beauties. I guarantee they will become a holiday tradition in your household as well.
1 1/2 sticks unsalted butter, room temperature
1 c. packed light brown sugar
2 large eggs, separated (whites beaten)
2 tsp. pure vanilla extract
1/4 tsp. salt
1 2/3 c. sifted all-purposed flour
2 c. very finely chopped pecans (I do mine in the food processor)
1 c. seedless raspberry preserves (I sometimes make some with apricot as well)
Preheat oven to 350F and line baking sheets with parchment paper or silpat baking mat
Cream butter and sugar
Beat in egg yolks , vanilla and salt, then add flour.
Shape dough into 1 inch balls
Brush with egg whites and roll in chopped pecans
Place balls 2-3 inches apart on lined baking sheets
Press the center of each ball with your thumb and fill with 1/2 tsp jam
Cool prepared cookies in the refrigerator for about 10-15 minutes (don’t skip this step or your cookies will spread all over the place)
Bake until just golden around the edges, approximately 10 minutes.
Transfer to wire rack to cool.