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LizaLouise,
These cookies look pretty on a serving platter and I think that if you mixed them with Sue's mocha truffle cookies it would a great contrast. The thumbprints are my grandmother's recipe from when she was a girl in Pittsburg, Pa.
Thumbprints
1/4 cup shortening
1/4 cup butter
1/4 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1 egg white slightly beaten
3/4 cup chopped walnuts (or pecans)
1 small jar preserves (I love seedless raspberry or blackberry)
In a medium bowl cream shortening and butter. Add brown sugar, egg yolk and vanilla and mix well. Stir in flour and salt until combined.
Roll into balls and dip in egg whites and then roll in nuts. Bake in a 375 F oven on parchment paper lined cookie sheets for 5 minutes. Take out quickly and make an impression in each one with your thumb. Bake for 8 more minutes and then remove from oven and let cool. Put a dab of jelly in each one. Store in air tight container.
Lemon Kiss Cookies
1 1/2 cups butter, softened
3/4 cup sugar
1 Tablespoon lemon extract (not lemon juice)
2 3/4 cup flour
1 1/2 cup finely chopped almonds
1 package (14 ounces) milk chocolate kisses
Confectioners' sugar
1/2 cup semisweet chocolate chips
1 Tablespoon shortening
In a large bowl beat butter, sugar and lemon extract until light and fluffy. Add flour and almonds; beat at low speed until well blended. Cover; refrigerate at least one hour before handling.
Shape a scant tablespoon of dough around each kiss, covering completely. Roll in hands to form a ball. Place on parchment paper lined cookie sheets.
Bake at 375 F for 8-10 minutes or until cookies are set and bottom edges are light, golden brown. Cool 1 mintue; remove from sheet. Cool completely.
Lightly sprinkle cooled cookies with Confectioners' sugar. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Put chocolate in a plastic baggy and snip a small hole off the corner. Drizzle over cookies in various designs. Store in an airtight container.
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