Thumb Cookies
My mother grew up with this recipe from her Aunt Mildred. Soft and crumbly, these cookies are really something you can really sink your...thumbs...into.
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READY IN: 35mins
YIELD: 60 cookies
UNITS: US
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DIRECTIONS
- Preheat oven to 350°F.
- Blend softened margarine and sugar in a mixer.
- Separate the egg whites out and blend the yolks into the mixture.
- Add the vanilla.
- Slowly add the flour until it forms a crumbly dough.
- DO NOT OVER-MIX!
- Without overhandling the dough, use your hands to roll it into small balls (about the size of walnuts).
- Place on an ungreased baking sheet.
- Gently press your thumb into the center of the ball so that it flattens slightly with an indentation in the center.
- Fill each thumbprint with a small amount of jam or jelly (not a heaping amount or it will ooze out onto the baking sheet in the oven)!
- Bake for 10-15 minutes or before they are visibly golden-brown (they may even seem raw, still -- they won't when they're cooled) Carefully transfer cookies to a cooling rack.
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