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    Thumbprint Cookies Thumbprint Cookies

    1/4 cup packed brown sugar
    1/4 cup shortening
    1/4 cup stick margarine or butter,* softened
    1/2 teaspoon vanilla
    1 egg, separated
    1 cup Gold Medal all-purpose flour
    1/4 teaspoon salt
    3/4 cup finely chopped nuts

    Heat oven to 350 F.

    Mix brown sugar, shortening, margarine, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.

    Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.

    Bake about 10 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack. Fill thumbprints with jelly.

    *We do not recommend using vegetable oil spreads.

    Makes about 3 dozen cookies

    This recipe displayed with permission from General Mills, Inc.

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