Thumbprint Cookies
1/4 cup packed brown sugar
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
5 tablespoons (about) jam or jelly (any flavor)
Heat oven to 350ş. 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-inch balls. Beat egg white slightly with fork. Dip each
ball into egg white; roll in nuts. Place about 1 inch 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.
Description:
“These cookies were often called “Thimble Cookies” in older cookbooks
because a thimble was used to make the indentation.”
Yield:
“30 Cookies”
Bake:
“0:10″
Per serving: 91 Calories (kcal); 6g Total Fat; (58% calories from fat); 1g Protein; 8g Carbohydrate; 7mg Cholesterol; 40mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Besides jam, other ideas for fillings are gumdrops, frosting,
caramel fudge ice-cream topping or baking chips.
You’ll be done in a flash if you use a food processor to finely
chop nuts.
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