2 sticks unsalted butter, at cool room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1/4 teaspoon fine salt
2 large egg whites, beaten
1 cup California walnuts, finely chopped
1/2 cup raspberry preserves or jam
PREPARATION
Preheat the oven to 350°F.
Line large baking sheets with parchment paper or silicone baking mats and set aside.
In the bowl of an electric mixer, beat the butter, sugar and vanilla extract on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.
Use a tablespoon to shape the dough into balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2 inches apart.
Bake until cookies are puffy, about 12 minutes.
Remove cookies from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Spoon about 1/2 teaspoon of preserves into each indentation. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
Let cookies cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely before serving.
Cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.
