[Kitchen Witch]

Thumbprint Cookies

2 1/3 cups All Purpose Flour
1/4 tsp salt
1 cup butter, softened
1/2 cup brown sugar, lightly packed
2 egg yolks
1 tsp vanilla
2 egg whites, slightly beaten
1 1/2 cups nuts, finely chopped
Raspberry Jam


COMBINE flour and salt. Stir well to blend.

CREAM butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.

ADD flour to creamed mixture gradually. Mix well with hands to form a smooth dough.

SHAPE dough into 3/4" balls. Dip in egg white and then in chopped nuts.

PLACE on ungreased baking sheets. Make indentation in center of each cookie with thumb.

BAKE at 300ºF for 5 minutes. Press center down again. Bake 10-15 minutes longer or until set.

COOL and fill center with jam.