Ingredients
Instructions
- Heat oven to 350°.
- Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
- Work in flour and salt until dough holds together.
- Shape dough by teaspoonfuls into 1-inch balls.
- Beat egg white slightly.
- Dip each dough ball into egg white; roll in nuts.
- Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
- Bake about 10 minutes or until light brown.
- Immediately remove from baking sheet.
- Cool; fill thumbprint with jelly.
- *Ifusing self-rising flour, omit salt.
- Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.