Thumbprint Cookies
A Betty Crocker betty-crocker-cookies recipe for Thumbprint Cookies.
Ingredients
- 0.3 cup packed brown sugar
- 0.3 cup butter or margarine, softened
- 0.3 cup shortening
- 0.5 tsp vanilla
- 1 egg yolk
- 1 cup all-purpose flour
- 0.3 tsp salt
- 1 egg white
- 1 cup finely chopped nuts
- 5 tbsp jam or jelly (any flavor), about
Instructions
- 1
Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon . Stir in flour and salt. Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "These cookies were often called "Thimble Cookies" in older cookbooks because a thimble was used to make the indentation." "© General Mills, Inc. 1998." "30 Cookies" "0:10" Protein; 8g Carbohydrate; 7mg Cholesterol; 40mg Sodium Other Carbohydrates Besides jam, other ideas for fillings are gumdrops, frosting, caramel fudge ice-cream topping or baking chips. You'll be done in a flash if you use a food processor to finely chop nuts.