1988 1St Place: Fay Kuhn's Thumbprints
Yield
12 servingsPrep
20 minCook
80 minReady
100 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
separated |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | cups |
nuts
finely chopped |
|
| ¼ | cup |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
separated |
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 296 | ml |
nuts
finely chopped |
|
| 59 | ml |
raspberry jam
|
*
|
Directions
- Beat together butter and sugar in a mixer bowl. Add vanilla and egg yolk.
Mix well.
Mix flour and salt, add to butter mixture and mix well. Cover; refrigerate at least 1 hour.
Heat oven to 325℉ (160℃). Shape dough into 1-inch balls. Beat egg white lightly in a small bowl.
Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts.
Put balls 1 inch apart on ungreased cookie sheet.
Press thumb in the center of each to make an indentation.
- Bake until light golden, 15 to 18 minutes. Cool on wire racks. Fill indentation with a small amount of raspberry jam.
