These cookies are my friend Heather's trademark cookies. I have the recipe in my Betty Crocker cookbook but have never tried them until I moved here. I don't make them very often at all because my friend is usually at the same places I am.......I feel like I can't steal "her cookies"!
Thumbprint Cookies (from Betty Crocker)
Ingredients:
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped nuts
About 6 tablespoons jelly or jam (any flavor)
Directions:
1. Heat oven to 350 degrees F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2. Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in small bowl. Dip each ball into egg white; roll in nuts. On ungreased cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.
3. Bake 8 to 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about 1/2 teaspoon of the jelly.
I'm so embarrassed about my pictures lately! We didn't bring back our DSLR camera so i am taking pictures with our Canon Power Shot point and shoot.
And here's Heather and I in our matchy, matchy tan capris in Israel.
Thumbprint Cookies (from Betty Crocker)
Ingredients:
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped nuts
About 6 tablespoons jelly or jam (any flavor)
Directions:
1. Heat oven to 350 degrees F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2. Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in small bowl. Dip each ball into egg white; roll in nuts. On ungreased cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.
3. Bake 8 to 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about 1/2 teaspoon of the jelly.
1 comment:
Well ...they are almost my cookies ...but my recipe does not have brown sugar or shortening ...just butter and white sugar!:) Cute pic of us ...I don't think I have ever seen that one!
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