These cookies are almost like a miniature tart! With a crumbly and nutty base, layered with sour blackberry jelly and topped with a a swirl of meringue, they are perfect for a coffee morning with friends or an afternoon tea!
1/2 lb sweet butter
1/2 cup sugar
1 egg yolk
1/2 tsp salt
2 1/2 cups flour
4 egg whites
1 cup sugar
3/4 cups finely ground walnuts
1 tsp lemon extract
1 small jar blackberry jelly
Preheat oven to 180°C or 350°F
Cream the butter and sugar; add egg yolk and salt.
Add flour gradually and beat.
Pat dough into thin layer in 12 x 12 inch pan.
Beat egg whites; add sugar until stands in stiff peaks.
Fold in ground nuts and flavoring.
Spread jelly over and swirl meringue on top.
Sprinkle with chopped nuts; bake for about 45 minutes.
When warm, cut in squares.