Executive Chef Spencer Wolff
Yield: 24 cookies
- 1 Cup Sifted All-Purpose Flour
- ¼ Cup Unsalted Butter, softened
- ¼ Cup Crisco Shortening
- ¼ Cup Brown Sugar
- 1 Egg Yolk
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- ½ Cup Finely Chopped Walnuts
- ¼ Cup Egg Whites, slightly beaten
- ½ Cup Blackberry Jam
Preheat oven to 375 F.
Using a mixer with a paddle attachment, mix together the butter, shortening, brown sugar, egg yolk, and vanilla until combined. Add the salt, and sifted flour, and continue to mix until a dough is formed. Cover and refrigerate for 1 hour.
Divide dough into 24 equal portions, and roll each into a ball, approximately 1” in diameter. Roll each ball in the egg whites and then roll in the chopped nuts. Place each ball, equally spaced, on an un-greased baking sheet, and bake for 5 minutes. Remove from oven and press your thumb into each cookie, creating a deep dimple. Return to the oven and bake for an additional 8 minutes. Remove and allow to cool completely. Fill the centers with the blackberry jam.