Thumbprint Cookies

Ingredients:

 

1 cup butter softened
1/2 cup Granulated Sugar
1/4 teaspoon salt
2 egg yolks
1 teaspoon -vanilla
3 cups all-purpose flour
1 cup chopped walnuts or pecans
raspberry or strawberry jam

 

Directions:

Cream butter, sugar and salt in large bowl. Beat egg yolks and vanilla into creamed mixture until light and fluffy. Gradually stir flour into creamed mixture. Refrigerate until chilled, 1 to 2 hours.

Preheat oven to 375°F. Roll chilled dough into 3/4-inch balls. Roll in egg white then rolling chopped walnuts or pecans. Place about 1 inch apart on ungreased cookie sheets. Make indentation for jam by pressing thumb gently into center of ball.

Bake at 375°F for 16 to 18 minutes or until lightly browned. Remove from cookie sheets to cooling rack. Store in airtight container. Before serving, fill indentations with desired jam.

Makes 6 to 7 dozen cookies