Prep 15 mins
Cook 8 mins
These are the thumbprint cookies we grew up on. The icing is festive and delicious complimenting the savory cookie.
- 1 1⁄2 cups brown sugar, firmly packed
- 1⁄2 cup butter, softened
- 1⁄2 cup Crisco
- 3 large eggs, separated
- 1⁄4 cup water
- 1⁄2 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups nuts, finely chopped (used walnuts)
- 1⁄4 teaspoon salt
- Preheat oven to 350 degrees.
- Cream sugar, butter and crisco.
- Add egg yolks one at a time until well blended.
- Add vanilla, mixing well.
- In separate bowl, combine flour and salt. Add flour to wet ingredients to form a dough that will hold its shape when rolled into a ball.
- Roll dough into balls about 1 teaspoons size. I know this seems small, but once they are rolled in the nuts, they are much larger.
- Beat egg whites with water until frothy.
- Dip each ball into the egg whites and immediately roll into nuts.
- Place 1 inch apart on ungreased baking sheet.
- Press thumb into center to make a well.
- Bake 5 -7 minutes, remove and press thumb into cookie again to hold the well.
- Bake an additional 3-5 minutes to brown the bottoms.
- When cool, frost with Thumbprint Cookie Icing.
Thanks, I couldn't find my mother's recipe this year. This is it.