• Preparation Time 25 minutes
  • Baking Time 20 minutes
  • Makes About 50 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 1/3 cups Robin Hood® Original All Purpose Flour
  • ¼ tsp salt
  • 1 cup butter, softened
  • ½ cup lightly packed brown sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 egg whites, slightly beaten
  • 1 1/2 cups chopped pecans, hazelnuts or almonds
  • Smucker’s® Pure Raspberry Jam
  • Cookies

Serving Size: About 50 cookies


Serving Size: About 50 cookies

  • Combine flour and salt in a small bowl. Stir well to blend.
  • Cream, in a large bowl, butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.
  • Preheat oven to 300°F (150°C).
  • Add flour to creamed mixture gradually. Mix well with hands to form a smooth dough.
  • Shape dough into ¾” (2 cm) balls. Dip in egg whites and then in chopped nuts. Place on ungreased baking sheets. Using a wooden spoon press centre down to make an indentation in each cookie.
  • Bake in preheated oven for 5 minutes.
  • Press centre down again, with a spoon. Bake 10-15 minutes longer or until set.
  • Cool and fill centers with jam.


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