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Thumbprint Cookies

Thumbprint Cookies
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Yield: 2 dozen cookies (recipe may be doubled).

Ingredients:

  • Cream together 1/2 cup butter and 1/4 cup brown sugar.
  • Add 1 egg yolk; mix well.
  • Add 1 cup flour.
  • In small bowl beat 1 egg white until frothy.
  • In second small bowl put about 1 cup chopped walnuts.

Instructions:

Roll tablespoon-size pieces of dough in egg white, then nuts. Put on ungreased cookie sheets. Let the kids put their thumbs in the middle (even two-year-olds love this!). Bake 5 minutes at 400 degrees F. Continue 15 minutes more at 300 degrees . Put cherry (or other) jelly in depression when cool. To bake these cookies ahead, freeze without the jelly, then add when serving.

Additional Notes:

The Yankee Cook's assistant, who has made these for three generations of her family, suggests adding 1 teaspoon of vanilla to the dough. She finds the cookies tend to puff up in the oven, so she takes them out after 5 minutes and uses the handle of a wooden spoon to re-press the thumbprints, then finishes baking, secure in the knowledge there'll be enough room for the jelly.
Updated Sunday, April 21st, 2002

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