Recipe courtesy of Judy's Kitchen (
Slightly adapted from Edith Hutchins
Rating:  10 out of 10

1-1/2 cups (3 sticks) unsalted butter, soft 
1/4 tsp. Diamond kosher salt
3/4 cup light brown sugar 
3 large eggs, room temperature, separated 
3 cups unbleached all-purpose flour
about 3 cups finely ground walnuts
About 1/2 cup tart  jam (seedless boysenberry, or seedless black raspberry)
1/2 tsp. finely grated lemon zest
1/2 tsp. lemon juice 

In work bowl of food processor, pulse butter, salt and sugar till smooth and well combined.  Add egg yolks and pulse till yellow disappears.  Add flour in 3 batches, pulsing till mixture comes together in a soft dough.  Chill dough about 1 hour, or up to overnight, for easier handling.  

When ready to bake, set egg whites out for at least one hour to bring them to room temperature.  (It’s near impossible to whisk a cold egg white.)  Heat oven to 350F.  Line cookie sheets with parchment.  Place nuts in small bowl.  Stir jam, lemon zest and juice together; spoon into resealable sandwich bag; snip a tiny piece off the corner.   Whisk egg whites with  1/4 cup warm water in small bowl. 

Using about 1 Tbsp. dough each, roll into walnut-sized balls.   
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Dip balls of dough into egg whites, then roll in nuts.  (Two forks work well instead of fingers.
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Place balls on cookie sheets.  Depress each ball in center (I use the back of a citrus peeler). 
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Fill cavities with some jam, but don’t overfill or the jam will bubble over the tops of the cookie –that looks unappetizing. 
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Bake 12-15 minutes or till cookies are set.  Transfer to wire racks to cool.  While cookies are cooling, refill each cavity with jam.  (Cookies will be larger now, and you can put more jam in.)
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You’ll get about 4 dozen cookies from this recipe, and, trust me, it won’t be enough!