Thumbprint Cookies

Thumbprint Cookies

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

3/4 cup finely chopped hazelnuts, walnuts or pecans

Jelly (I use raspberry preserves)

Preheat oven to 350°. Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.

Shape dough into 1 inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each. Fill depression with jelly.

Bake about 10 minutes or until light brown. Cool on wire rack.

Makes about 3 dozen cookies