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Prep 40min
Total1hr20min
Servings36
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Ingredients
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
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Steps
1
Heat oven to 350°F.
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.
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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.
Be sure to make a deep imprint with your thumb to account for the rising that will happen in the oven.
Making Thumbprint Christmas Cookies? Give them a bright seasonal look with mint jelly alongside raspberry or strawberry.
It’s helpful to warm jam or jelly with a quick zap in the microwave and a vigorous stir to loosen it up. This will make filling the jelly Thumbprint Cookies a little easier.
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Nutrition Facts
Serving Size:1 Cookie
Calories
85
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
30 mg
Potassium
25 mg
Total Carbohydrate
9 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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