Cherry Nut Thumbprint Cookies

By cecelia26_

Ingredients

• 1 cup butter OR margarine
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 cup Karo® Light Corn Syrup
• 2 eggs, separated
• 2-1/2 cups flour
• Pinch of salt
• 2-1/2 cups finely chopped walnuts
• 1 can (21 ounces) cherry pie filling

Details

Servings 4
Adapted from karosyrup.com

Preparation

Step 1

1.Beat butter, sugar and vanilla together in a large bowl with mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended
2.Cover; chill 1 hour, if necessary, until dough is firm.
3.Lightly beat egg whites in a small bowl. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb make indentation in center of each cookie.
4.Preheat oven to 325°F.
5.Bake for 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling.
6.Variation: Instead of pie filling, a candied cherry half can be pressed into the center of each cookie before baking.