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Recipe: Thumbprint Cookies
1/4 cup shortening
1/4 cup butter or margarine
1/4 cup brown sugar
1 egg (separated)
1/2 tsp real vanilla extract
1 cup unsifted Pillsbury Unbleached or King Arthur Unbleached Flour*
1/4 tsp salt
2 tbsp sugar
3/4 cup finely chopped walnuts (or your favorite nut)
Cake Mate Sprinkles
Preheat oven to 350 degrees
Grease a cookie sheet
1. Cream together butter, shortening, and brown sugar until fluffy.
2. Add egg yolk, vanilla, and salt. Beat well.
3. Gradually add flour, mixing well.
4. Chill dough 1 hour.
5. Mix together sugar and walnuts. Set aside.
6. Shape dough into 3/4 inch balls.
7. Dip into slightly beaten egg white.
8. Roll into sugar and nut mixture.
9. Place 1 inch apart on a greased cookie sheet.
10. Bake 5 mins, remove from oven.
11. Press down center of each cookie with thumb.
12. Bake 5 - 7 mins more, remove from oven.
13. Press down center again, gently.
14. Cool cookies.
15. Fille centers with your favorite preserves or make a confectioners sugar icing with color and add sprinkles.
Servings: 2 -3 dozen
* Use unbleached flour for best flavor. Unbleached flour is bright white, it's just more time consuming to make. Flour will whiten naturally after milling. Since the natural whitening takes time (about 6 months), many producers speed up the process using chemicals. That process and chemical addition can alter the taste of foods made from bleached flour. |
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