Thumbprint Cookies

Brian Casali

Thumbprint Cookies

-2/3 cup unsalted butter (room temp.)
-1/3 cup white sugar
-2 large egg yolks
-1 tsp. vanilla
-1 tsp. salt
-1 1/2 cups flour
-2 large egg whites
-3/4 cups pecans or walnuts (finely chopped)
-1/3 cup pure jelly

Preheat oven at 350 degrees. Line baking sheet with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg yolks, vanilla and salt. Gradually mix in flour. Form dough in 1-inch balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on cookie sheets. Press down center with thumb, and fill with jelly. Bake 16- 18 minutes or until golden brown. Cool on wire rack.

They are pictured above on the bottom right.