Cookie
Administrator
1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup brown sugar (packed)
1 egg, separated
1/2 tsp. vanilla
1 cup Gold Medal flour (*if using self-rising flour, omit salt)
1/4 tsp. salt
3/4 cup finely chopped nuts
Jelly
Heat oven to 350F. Mix thoroughly butter, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1" balls.
Beat egg white slightly. dip each dough ball into egg white; roll in nuts. Place 1" apart on ungreased baking sheet; press thumb deeply into center of each. Bake about 10 minutes or until light brown. Immediately remove from baking sheet. Cool; fill thumbprint with jelly.
About 3 dozen cookies.
Chocolate Thumbprint Cookies:
Substitute 1/2 cup granulated sugar for the 1/4 cup brown sugar; add 1 oz. melted unsweetened chocolate (cool) with the vanilla.
1/4 cup shortening
1/4 cup brown sugar (packed)
1 egg, separated
1/2 tsp. vanilla
1 cup Gold Medal flour (*if using self-rising flour, omit salt)
1/4 tsp. salt
3/4 cup finely chopped nuts
Jelly
Heat oven to 350F. Mix thoroughly butter, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1" balls.
Beat egg white slightly. dip each dough ball into egg white; roll in nuts. Place 1" apart on ungreased baking sheet; press thumb deeply into center of each. Bake about 10 minutes or until light brown. Immediately remove from baking sheet. Cool; fill thumbprint with jelly.
About 3 dozen cookies.
Chocolate Thumbprint Cookies:
Substitute 1/2 cup granulated sugar for the 1/4 cup brown sugar; add 1 oz. melted unsweetened chocolate (cool) with the vanilla.
