Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup butter or margarine (softened)
1/4 cup shortening
1/2 teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
5 tablespoons jam or jelly (approx.)

Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into 1″ balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1″ apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.

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