Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp sale
- 1 cup butter softened
- 1/2 cup lightly packed brown sugar
- 2 egg yolks
- 1 tsp vanilla
- 2 egg whites slightly beaten
- Raspberry jam or jelly
Instructions
- Combine flour and salt.
- Stir well to blend.
- Cream butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.
- Add flour to creamed mixture gradually. Mix well.
- Shape dough into ¾” balls.
- Dip in egg white and then in chopped nuts.
- Place on ungreased baking sheets.
- Make indentation in centre of each cookie with thumb.
- Bake at 300ºF for 5 minutes.
- Press centre down again.
- Bake 10-15 minutes longer or until set.
- Cool and fill centre with jam.