Thumb Cookies

Name: Thumb Cookies
Ingredients: 1 cup butter or 1 cup margarine, softened; 12 cup brown sugar; 2 eggs, separated; 2 cups all-purpose flour; 14 teaspoon salt; egg white (from eggs above); almonds, finely crushed or pecans or walnuts; raspberry jam, seedless or apricot jam or jelly or preserves

8 ingredients

11 steps

Ingredients

1 cup butter or 1 cup margarine, softened
12 cup brown sugar
2 eggs, separated
2 cups all-purpose flour
14 teaspoon salt
egg white (from eggs above)
almonds, finely crushed or pecans or walnuts
raspberry jam, seedless or apricot jam or jelly or preserves

Directions

1

Cream the butter.
2

Add the brown sugar gradually.
3

Add egg yolks, one at a time, mix well.
4

Add flour and salt to make a soft dough.
5

Shape dough into little balls (about one tablespoonful).
6

Roll balls slightly in beaten egg whites, then into crushed nuts.
7

Place coated balls on a greased cookie sheet about one inch apart.
8

Make indentation with your thumb, or the floured end of a melon baller.
9

Bake at 325 degrees Fahrenheit for 20 to 25 minutes until lightly golden brown.
10

Cool on racks.
11

Fill indentations in cooled cookies with jelly, jam, or preserves.