Recipe: Potato Cookies Filled with Strawberry Jam

This is the only recipe that has come close so far. I will keep looking. Are you looking for an ethnic recipe? How old is this recipe?

POTATO COOKIES FILLED WITH STRAWBERRY JAM
Source: Wisconsin Potatoes
Yield: 40 cookies

1 3/4 cups all-purpose flour
1/2 cup potato flour
1/3 cup white sugar
13 tablespoons butter, chilled and diced
1 egg
1/2 cup strawberry jam
1/3 cup pearl sugar
1/3 cup chopped pecans
1 egg white

1. Sift the all-purpose flour, potato flour and white sugar together. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and mix just until the dough begins to gather together. From the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate overnight.

2. Divide dough in half and soften at room temperature for 15 minutes.

3. Preheat oven to 350 F. Line baking sheets with parchment paper.

4. Knead dough briefly to soften, adding more flour it too sticky to work with.

Roll 1 piece of dough out between sheets of floured wax paper to a thickness of 1/8 inch. Cut out rounds that are 2 1/2 inches across using a fluted cookie cutter or tart mold. Transfer cookies to the prepared baking sheet. Repeat
with remaining dough.

5. Place 1/4 teaspoon preserves in center of each cookie. Gently fold half of cookie over preserves, covering 2/3 of bottom half of cookie (a little bit of the bottom layer of the cookie should be showing). Combine peal sugar and nuts.
Brush cookies lightly with beaten egg white. Sprinkle generously with nut mixture.

6. Bake at 350 F for 10 minutes or until a pale golden color. Cool on baking sheets for 10 minutes then transfer to rack and cool completely.