Bird’s Nest Cookies

  • 1/2 C. Butter
  • 1/4 C. Sugar
  • 1 Egg Yolk, slightly beaten
  • 1 C. Flour
  • 1 tsp. Vanilla
  • 1/8 tsp. Salt
  • Egg White, slightly beaten
  • Almonds, slightly chopped
  • Raspberry Preserves

Cream butter and sugar, add egg yolk. Mix in dry ingredients. Beat well. Add vanilla. Shape into small balls and dip in egg whites. Roll in almonds and place on greased cookie sheets. Push a hole into the center of each ball. Bake at 350 degrees for 8 minutes. Remove, press again. Return to oven and bake 10 minutes. Fill with raspberry preserves while still warm.

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