Granny's Thumbprint Cookies
Granny's Thumbprint Cookies recipe
Yield
24 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
margarine
or butter, soft |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
separated |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
nuts
finely chopped |
|
|
jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
margarine
or butter, soft |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
separated |
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
nuts
finely chopped |
|
| 1 | x |
jelly
|
* |
Directions
Preheat oven to 350℉ (180℃).
Mix brown sugar, shortening, margarine, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
Shape 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 into center of each.
Bake about 10 minutes or until light brown. Immediately remove from cookie sheet. Let cool completely on wire rack. Fill thumbprints with jelly.
