Cookie Recipe: Thumbprint Cookies

Thumbprint Cookies

1/4 cup packed brown sugar1/4 cup shortening1/4 cup butter, softened1/2 teaspoon vanilla1 egg, separated1 cup all-purpose flour1/4 teaspoon salt3/4 cup finely chopped hazelnuts, walnuts or pecansJelly (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
***These are my signature take along cookies to holiday parties.