Monastery Cookies
By: Anonymous
Published: Monday, November 30, 2009 - 2:43pm

Ingredients




1/2 pound Butter
1/2 cup Sugar or honey
1 Egg separated
2 1/4 cups Flour
1/2 cup Confectioners' sugar
1 cup Chopped nuts or sesame seeds
1/2 cup Tart preserves (optional)

Preparation

1 Note: Walnuts, almonds or pistachios may be used in this recipe. 2 Apricot, quince, raspberry or rose preserves are suggested. 3 Beat butter until fluffy. Add sugar or honey, and beat in. Add the yolkof an egg. Sift flour with confectioners' sugar and add. In a separate bowl beat egg white with a fork slightly. 4 Spoon out a small amount of dough and roll into a ball. (If dough is toosoft, refrigerate 1 hour. Do not add more flour.) Dip in egg white and then roll in chopped nuts or sesame seeds. Place on greased cookie sheet. 5 Poke a hole in the middle for preserves, or press slightly to flatten. 6 Bake in a preheated oven at 400 F for 12 minutes. While still warm, fillholes with preserves or jam.