| 1/4 | cup packed brown sugar |
| 1/4 | cup shortening |
| 1/4 | cup butter or margarine, softened |
| 1/2 | teaspoon vanilla |
| 1 | egg, separated |
| 1 | cup Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| 3/4 | cup finely chopped nuts |
| Jelly |
| 1. | Heat oven to 350ºF. |
| 2. | Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together. |
| 3. | Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each. |
| 4. | Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly. |
|
| These cookies were often called Thimble Cookies in older cookbooks because bakers used a thimble to make the indentation. |
|
| You'll be done in a flash if you use a food processor to chop the nuts. |
Nutrition Information:
85 ( 45 ); 5 g ( 1 g); 10 mg; 30 mg; 9 g ( 0g); 1 g 0%; 0%; 0%; 2 % 1/2 ; 1