After the cookies are done, fill them with any flavor of jam you like.
- Yield: Makes 2 dozen
Source: Martha Stewart Living, June/July June/July 1994
- 1 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup brown sugar
- 1 large egg, separated
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped nuts
- 1/2 cup raspberry or other jam
Heat oven to 375 degrees. Sift together flour and salt. Set aside.
In the bowl of an electric mixer, beat together shortening, butter, sugar, egg yolk, and vanilla. Stir in flour mixture. Roll into 1-inch balls. Dip into slightly beaten egg white and roll in chopped nuts. Place on an ungreased baking sheet 1 inch apart.
Bake for 5 minutes; remove baking sheet from oven and press thumb on top of each cookie. Return to oven and bake 8 minutes more. Cool on wire racks, then fill thumbprint with jam just before serving.