Classic Thumbprint Cookies: Omit baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium bowl, beat 1/2 cup brown sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine, 1 teaspoon vanilla and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon salt. Shape dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls in egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie sheet. Press with thumb as directed above. Bake 10 to 12 minutes or until light brown. Remake indentations as directed above. Remove from cookie sheet; cool. Fill each indentation with about 1/2 teaspoon jam (you’ll need about 3/4 cup jam or preserves).
To prevent too deep of an indentation, press with just the tip of your thumb.
To crush the peppermint candies, place in a resealable plastic food-storage bag and lightly crush with rolling pin.