spryte
Senior Cook
Thumbprint Cookies
1 C margarine (do not substitute butter)
1/2 C brown sugar
2 eggs (separated)
2 C flour
1 1/2 C chopped nuts
your favorite jam (I like raspberry)
Cream together margarine and sugar, add egg yolks and flour. Chill dough 1 hour or over night. Roll dough into small balls, dip into lightly beaten egg whites, roll in nuts. When on cookie sheet, press a hole in the center of each ball prior to baking. Bake at 325 degrees for 8 minutes, re-press holes and continue baking another 8 minutes until golden. Remove from oven. While cookies are still on cookie sheets, fill center with your favorite jam and remove cookies to cool on a wire rack.
1 C margarine (do not substitute butter)
1/2 C brown sugar
2 eggs (separated)
2 C flour
1 1/2 C chopped nuts
your favorite jam (I like raspberry)
Cream together margarine and sugar, add egg yolks and flour. Chill dough 1 hour or over night. Roll dough into small balls, dip into lightly beaten egg whites, roll in nuts. When on cookie sheet, press a hole in the center of each ball prior to baking. Bake at 325 degrees for 8 minutes, re-press holes and continue baking another 8 minutes until golden. Remove from oven. While cookies are still on cookie sheets, fill center with your favorite jam and remove cookies to cool on a wire rack.