Monastery cookies

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Monastery Cookies
  Categories: Greek, Cookies
       Yield: 1 servings
  
     1/2 lb Butter
     1/2 c  Sugar or honey
       1    Egg; separated
   2 1/4 c  Flour
     1/2 c  Confectioners' sugar
       1 c  Chopped nuts or sesame seeds
     1/2 c  Tart preserves (optional)
  
     Note:  Walnuts, almonds or pistachios may be used in this recipe.
     Apricot, quince, raspberry or rose preserves are suggested.
   
     Beat butter until fluffy.  Add sugar or honey, and beat in.  Add the
   yolk
     of an egg.  Sift flour with confectioners' sugar and add.  In a separate
     bowl beat egg white with a fork slightly.
   
     Spoon out a small amount of dough and roll into a ball.  (If dough is
   too
     soft, refrigerate 1 hour.  Do not add more flour.)  Dip in egg white and
     then roll in chopped nuts or sesame seeds.  Place on greased cookie
   sheet.
     Poke a hole in the middle for preserves, or press slightly to flatten.
   
     Bake in a preheated oven at 400 F for 12 minutes.  While still warm,
   fill
     holes with preserves or jam.
   
     From: "The Complete Greek Cookbook" by Theresa Karas Yianilos.  Avenel
     Books, New York.
   
     Typed for you by Karen Mintzias
  
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