Grandma's Thumbprint Cookies

By Spookie

Ingredients

• Cookies:
• 1 pound butter, softened
• 2 cups brown sugar, packed
• 4 egg yolks (keep whites in separate bowl)
• 2 tsp vanilla
• 4 cups all-purpose flour
• 1 tsp salt
• 1 pound nuts, finely chopped
• Icing:
• 2 egg whites
• 4 tsp milk
• 4 tsp flour
• 2 tsp vanilla
• 2 tsp powdered sugar
• 1 cup Crisco
• 1 tsp salt
• 1 box (4 cups) powdered sugar

Details

Servings 6

Preparation

Step 1

Cookies:
1. Cream together butter and brown sugar in mixing bowl. Add egg yolks and vanilla and beat until creamy. Add flour and salt, then mix. Cover bowl and refrigerate dough several hours or overnight.

2. Preheat oven to 350F

3. Whip egg whites until frothy. Make walnut-size balls and dip into egg whites, then into chopped nuts. Place on cookie sheets and bake for 8 minutes. Remove from oven and gently press down center of cookie with back of teaspoon to make an indent in the center. Return to oven and bake 2-3 minute longer until golden brown.

4. Remove from oven. Let cool on cookie sheet for 1-2 minutes. Remove cookies onto paper towels to cool. Fill center of each cookie with a dollop of your favorite icing or jelly.

5. Store in an airtight container. Cookies can be frozen for up to 3 months.

Icing:
1. Beat egg whites, milk, flour, vanilla, 2 tsp powdered sugar, Crisco, and salt.

2. Add the rest of the powdered sugar and beat until creamy, about 5 minutes.