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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.