Thumbprint Cookies

By Cathie davidson

Lillian Schrage

Ingredients

• 1 cup soft butter
• 1/2 cup brown sugar, packed
• 2 egg yolks, save whites
• 1 teaspoon vanilla
• 2 cups sifted flour
• 1/2 teaspoon salt
• 1 1/2 cups finely chopped walnuts
• seedless raspberry jelly

Preparation

Step 1

Mix butter, brown sugar, egg yolks and vanilla thoroughly. Sift together flour and salt. Stir mixture into dough.
Roll into 1" balls. dip in slightly beaten egg whites. Roll in finely chopped nuts. Place about 1" apart on ungreased cookie sheet and press thumb gently into center of each cookie. Bake 375 for 10-12 minutes. Remove from oven, use thimble to gently press in thumbprint in hot cookie. Cool and fill with jelly.