These are one of my absolute favorite cookies. I remember as a young girl making these to enter into Girl Scout Baking competitions. I would have to make them all by myself, with no help from an adult. They were so fun to make and the earned me a blue ribbon as well.
This recipe comes from the Betty Crocker’s Picture Cookbook. This is a cookbook that I remember my mom cooking from as a kid and when I got married she got it for us as well. Lots of great recipes inside, but again this is my favorite.
~ 1/2 cup soft shortening
~ 1/4 cup brown sugar
~ 1 egg yolk (save the egg white for later)
~ 1/2 tsp. vanilla
~ 1 cup flour
~ 1/4 tsp. salt
~ 3/4 cup finely chopped nuts (I used walnuts)
~ 1 egg white
~ favorite jelly (I use raspberry)
1. Preheat oven to 375 o F.
2. Mix together thoroughly shortening, brown sugar, egg yolk, and vanilla. Sift together the flour and salt and then stir into the mixture.
3. Roll into 1 inch balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts. Place about 1 inch apart on ungreased baking sheet. Bake 5 minutes. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer.
4. Remove from oven and place in each thumbprint a teaspoon full of jelly then cool completely.
Makes about 2 dozen 1 1/2 inch cookies.
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