Preparation

• 1  In large mixing bowl, mix butter, sugar and egg yolk together. Sift in flour and salt; mix well. In small bowl, slightly beat egg white; set aside. 2 With No. 60 scoop or tablespoon, divide dough and roll into 1-inch balls. Dip each ball into beaten egg white and roll in chopped nuts.3 Arrange on baking sheet lined with nonstick pad or parchment paper and bake for 5 minutes at 375°F.4 Remove from oven and press thumb into center of each cookie. Return to oven and bake 8 minutes, more. Remove from baking sheet and cool on wire rack.
• Source: Chef Geoff Southwick California Raisin Marketing Board