These dainty cookies with their shiny jelly
or jam centers make delightful holiday cookies.
Thumbprint Cookies
- 1/2 cup light brown sugar, firmly packed
1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs, separated
2 cups all-purpose flour
1/2 teaspoon kosher or coarse salt
2 cups finely chopped walnuts for rolling*
1/2 cup red raspberry seedless jam or jelly (or your favorite
flavor)
- Heat oven to 350*F (175*C).
- Cream brown sugar, shortening, butter,
vanilla and egg yolks, until light and fluffy. Stir in flour
and salt, mixing well. Shape into 1-inch balls.
- Beat egg whites slightly with fork.
- Dip each ball into egg white and roll
in chopped nuts or coconut. Place about 1-inch apart on ungreased
cookie sheet. Press thumb in center of each.
- Bake for about 5 minutes, remove from
oven and fill indentions with about 1/4 teaspoon of jelly or
jam. Return filled cookies to oven and bake for another 5 minutes
or until lightly browned. Transfer to wire racks to cool completely.
Store loosely covered in cool area.
Makes 4 dozen cookies.
*Can also use sweetened flaked coconut
for rolling.
Nutrition Facts (per serving: 1 cookie):
106.7 calories; 60% calories from fat; 7.5g total fat; 13.9mg
cholesterol; 38.6mg sodium; 41.1mg potassium; 9.0g carbohydrates;
0.5g fiber; 2.4g sugar; 8.5g net carbs; 1.6g protein.
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