1cup(100gms) finely chopped nutspecans or walnuts are good
jam or jellyyou'll need about ⅓ - ½ cup
Instructions
With an electric mixer (or by hand) cream the butter and sugars together until they are light and fluffy.
Add the eggs one at a time and beat well after adding each one.
Stop the beater and add the flour, baking soda, and salt. Start the beater at the lowest speed and then increase the speed slowly. Beat the dough until it is smoothly mixed and all the dry ingredients are blended in.
Chill the dough for 30 minutes.
Preheat the oven to 350°F (180°C). Grease two cookie sheets or line them with parchment paper or silicone baking mats. Finely chop the nuts and put them in a shallow bowl.
Pinch off walnut-sized pieces of dough and roll them into balls. Roll each of the balls in the chopped nuts, and arrange them on the prepared cookie sheets, leaving about 2 inches (5cm) between them because they spread when baking.
Push down in the center of each ball with your thumb or a finger to make an indent, but don't push right through to the bottom. Fill each indent with a blob of jam or jelly (about ½ teaspoon).
Bake the cookies, in batches, for about 12-15 minutes until they are golden at the edges. Let them cool for a few minutes in the pans, then move them to a rack to finish cooling.
Makes about 40 cookies.
Notes
If using unsalted butter, increase salt to 1 teaspoon.Use any kind of jam or jelly.Use your favourite nuts, chopped, or even shredded coconut.The cookies freeze well in a sealed container with sheets of wax paper between the layers.