Recipe: Granny's Jam Thumbprint Cookies

GRANNY'S JAM THUMBPRINT COOKIES

2/3 cup butter or Blue Bonnet margarine
1/3 cup sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour
2 slightly beaten egg whites
3/4 cup plus finely chopped walnuts
1/3 cup (4 oz.) raspberry preserves (blackberry, strawberry preserves or jam)

Cream together butter and sugar. Add egg yolks, vanilla, and salt; beat well. Gradually add flour, mixing well.

Shape into 3/4 inch balls; dip in egg whites and roll in nuts. Place 1 inch apart on greased cookie sheet. Press down centers with thumb.

Bake at 350 degrees for 10 minutes. Remove from oven.

Fill centers with jam. Press centers again, if needed.

Put back into the oven for 5 minutes. Cool slightly; remove from pan. Cool on rack.

Makes 26 cookies
Source: Cookbook USA