Swedish Tea Cakes

• 1/2 cup margarine (not tub margarine!) or 1/2 cup butter, softened
• 1/4 cup brown sugar, packed
• 1 large egg yolk
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg white, fork beaten
• 2/3 cup nuts, finely chopped (your favourite)
• 6 tablespoons red jam (your favourite flavour)

1. Preheat your oven to 325 F.
2. Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
3. Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
4. Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
5. Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
6. Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.

margarine, brown sugar, egg yolk, flour, baking powder, salt, egg white, nuts, red jam

Taken from www.food.com/recipe/swedish-tea-cakes-427449 (may not work)