Monastery Cookies

Photo: flickr user Wonderlane

Ingredients

1/2 pound Butter

1/2 cup Sugar or honey

1 Egg separated

2 1/4 cups Flour

1/2 cup Confectioners' sugar

1 cup Chopped nuts or sesame seeds

1/2 cup Tart preserves (optional)

Preparation

Note: Walnuts, almonds or pistachios may be used in this recipe.

Apricot, quince, raspberry or rose preserves are suggested.

Beat butter until fluffy. Add sugar or honey, and beat in. Add the yolkof an egg. Sift flour with confectioners' sugar and add. In a separate bowl beat egg white with a fork slightly.

Spoon out a small amount of dough and roll into a ball. (If dough is toosoft, refrigerate 1 hour. Do not add more flour.) Dip in egg white and then roll in chopped nuts or sesame seeds. Place on greased cookie sheet.

Poke a hole in the middle for preserves, or press slightly to flatten.

Bake in a preheated oven at 400 F for 12 minutes. While still warm, fillholes with preserves or jam.