Wreath Cookies

1. 1

   In a medium bowl, cream the butter and brown sugar until smooth. Beat in the egg yolks one at a time. Gradually mix in the flour. Cover the dough and chill until firm, about 2 hours.

2. 2

   Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll the dough into balls slightly smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place the cookies 1 inch apart on the prepared cookie sheets. Press your thumb into the center of each ball to make a divot.

3. 3

   Bake for 12 to 15 minutes in the preheated oven, or until the edges are golden. Remove from the oven and press the divots again, then fill the divots with 1/2 teaspoon of raspberry jam. Transfer the cookies to wire racks to cool.

• Calories 209.84 kcal Moderate
• Protein 3.11 g Low Source
• Carbs 17.23 g Moderate
• Total Fat 14.41 g Moderate
• Saturated Fat 5.94 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 35.48 mg Moderate
• Sodium 13.39 mg Low Source
• Fiber 0.97 g Low Source
• Sugar 7.96 g Moderate
• Added Sugar 2.77 g Moderate
• Calcium 11.16 mg Low Source
• Iron 0.84 mg Low Source
• Potassium 38.06 mg Low Source
• Vitamin A 7.5 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten