Walnut Cheesecake Cookies

Yield: 30 cookies

Ingredients

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup sifted all-purpose flour
• 1 cup finely chopped walnuts
• Apricot or cherry jam
• 1/4 teaspoon salt
• 1 cup sifted confectioners' sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel

Instructions

1. Cream together butter, cream cheese, egg yolk, vanilla extract, peel and salt until well blended. Gradually mix in confectioners' sugar, then flour to make a stiff dough.
2. Chill dough for easier handling.
3. Heat oven to 325 degrees F.
4. When dough is chilled, shape into 30 small balls, about 1 inch diameter.
5. Beat egg white until foamy. Dip balls one at a time into the egg white, allowing excess to drip back, then roll in finely chopped walnuts. Arrange about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife.
6. Bake for about 15 minutes, until cookies begin to brown on the bottom.
7. Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam.
8. Cool thoroughly.