Heat oven to 350. Cream butter and sugar. Add well beaten egg yolks, vanilla and flour. Shape into balls the size of a walnut. Dip in unbeaten egg white and then roll in the chopped walnuts. Dent in the centre with a thimble. Place on greased cookie sheet and bake for 5 minutes and dent again. Bake for another 12-15 minutes. Fill the centres with raspberry jam while hot. Makes about 30 cookies.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 30|
|Calories from Fat: 163 (64%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 86.8mg||27 %|
|Sodium 67.5mg||2 %|
|Potassium 104.3mg||3 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 18.6g|
|Protein 5.6g||8 %|
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Calories per serving: 256
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