Wreath-Style Cookies

Ingredients 0/7

Step 1

Cream the butter and brown sugar together in a medium bowl until it’s nice and smooth. Then, beat in the egg yolks one at a time. Gradually add the flour and mix everything until it comes together. Wrap the dough and pop it in the fridge for about 2 hours, or until it’s firm.

Step 2

When you’re ready to bake, preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper or foil. Roll the dough into balls a bit smaller than walnuts. Dip each ball in egg white, then roll it in the chopped walnuts. Place the cookies about an inch apart on the baking sheets. Use your thumb to press a small indentation into the center of each cookie.

Step 3

Bake them for 12 to 15 minutes, until the edges turn golden. Right after you take them out, press the centers again to keep the divots defined. Fill each one with about half a teaspoon of raspberry jam. Let the cookies cool on wire racks before enjoying.