Author/Submitted by: Seattle Times
plus 2 tablespoons unsalted butter,
1. Put the nuts in a small baking pan and toast in a preheated 350-degree
oven about 7 to 10 minutes, or until the skins start to crack. Cool
slightly and put into a kitchen towel; rub together to remove the skins.
Cool completely. Process in a food processor until finely ground. Set
2. Sift together the flour, cocoa and salt; set aside. With an electric
mixer cream together the butter and sugar until fluffy. Add the egg, egg
yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
additions, beating well after each addition. Add the nuts, mixing until
3. Roll the dough into 1-inch balls and place on 2 ungreased baking
sheets. Make an indentation with your thumb in the center of each cookie.
Spoon a little of the raspberry preserves into the indentations. (It is
easiest to use a 1/4 teaspoon measuring spoon.)
4. Bake in a preheated 350-degree oven 12 minutes. Transfer to wire
to cool. Just before serving, sift the powdered sugar lightly over the
The cookies can be frozen without the powdered sugar. Defrost and
dust with the sugar just before serving.