Directions: |
Directions:Preheat oven to 350º and line cookie sheets with parchment paper.
Cream butter and add sugars. Separate eggs (reserve egg whites in a small bowl) and add yolks to bowl one at a time. Gradually add flour until well mixed. Scrape sides of bowl and mix again, if needed.
Using a fork or a small whisk, lightly beat egg whites. Pour walnuts chips into another small bowl. Use a small scoop and roll dough into a ~1" diameter ball. Dip one side into the beaten egg white, then dunk the same side into the walnuts. Place egg white/nut side up on cookie sheet and use your finger to create a crater in the middle of the cookie (don't make it too shallow or too deep). These will spread, so leave 2" between cookies. After you've filled the cookie sheet, spoon in about 1/2 tsp. of strawberry preserves carefully into the crater. It can mound up a little bit, but you don't want to overfill them, because the preserves will melt down and can easily burn.
Bake for 10-12 minutes until golden and cool on pan for a few minutes before removing to a cooling rack. The hot preserves can burn your fingers, so be careful!. |
Personal
Notes: |
Personal
Notes: This is our family's favorite cookie, passed down from my Grandma Weickart. Dave joked that he'd divorce me if I didn't make them for Christmas every year. Shannon loves helping "finger" the cookies and is great at adding the preserves. You can substitute other flavors of preserves, but don't use jelly, because it's too watery and you won't wind up with the gooey fruit center that makes these so special and gives them their name.
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This recipe for Bird's Nest Cookies is from