Monday, December 3, 2007
1/2 cup light brown sugar, firmly packed
1/2 cup margarine, room temperature
1/2 cup shortening
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups finely chopped walnuts
jam or preserves
1. In a separate bowl, combine flour, baking soda, and salt. Set aside.
2. Cream together brown sugar, margarine, and shortening; beat in egg yolks and vanilla. Add flour.
3. Shape dough into 1-inch balls.
4. Beat egg white slightly; dip balls into egg white; roll in finely chopped walnut.
5. Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
6. Bake at 350 degrees until light brown, about 10 minutes.
7. Immediately remove from cookie sheet; cool thoroughly.
8. Fill thumbprints with jam or preserves.
Serving: Makes 5 to 6 dozen thumbprint cookies.
Notes: I've made these with pecans and even macadamia nuts. Also, they are great filled with unusual jams and even homemade lemon curd (use the filling for my Lemon Meringue pie).
Photo: Thumbprints by amayu on Flickr