Jelly Thumbprints Recipe
Ingredients
| Shortening | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Vanilla extract | 1/2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Nuts | 3/4 Cup (16 tbs), finley chopped | |
| Jelly or candied fruit | ||
Directions
Cream shortening and butter with sugar, egg yolk, and vanilla extract.
Add flour and salt; blend well.
Roll dough into 1-inch balls; dip in slightly beaten egg white.
Roll in nuts and place 1 inch apart on ungreased cookie sheets.
Bake at 375° for 5 minutes.
Remove from oven, quickly press thumb in center of each cookie, return to oven, and bake 8 minutes longer.
Cool.
Place jell}-or bits of candied fruit in thumbprint.
Add flour and salt; blend well.
Roll dough into 1-inch balls; dip in slightly beaten egg white.
Roll in nuts and place 1 inch apart on ungreased cookie sheets.
Bake at 375° for 5 minutes.
Remove from oven, quickly press thumb in center of each cookie, return to oven, and bake 8 minutes longer.
Cool.
Place jell}-or bits of candied fruit in thumbprint.
Chef
