Ingredients
Method
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer, beat the butter, sugar, and vanilla on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.
- Using a spring-loaded cookie scoop, shape the dough into 1-tablespoon balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2-inches apart.
- Bake for 12 minutes, until cookies are puffy.
- Remove from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
- Remove from oven and spoon about 1/2 teaspoon of preserves into each indentation. Let cool on baking sheets for 5 minutes before removing the cookies to wire racks to cool completely before serving.
Notes
- For the best texture, ensure your butter is at a cool room temperature, not overly soft, to prevent a greasy dough.
- When making the indentations, I've found that using the back of a small measuring spoon or a clean chopstick works perfectly to create a neat well without cracking the cookie.
- If your raspberry preserves are too thick, gently warm them in a microwave for a few seconds to make them easier to spoon into the indentations.
- To ensure freshness, store these raspberry cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When making the indentations, I've found that using the back of a small measuring spoon or a clean chopstick works perfectly to create a neat well without cracking the cookie.
- If your raspberry preserves are too thick, gently warm them in a microwave for a few seconds to make them easier to spoon into the indentations.
- To ensure freshness, store these raspberry cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.