1/2 c. butter 1/4 t. salt
1/3 c. brown sugar 1 egg white
finely packed 3/4 c. finely chopped
1 egg yolk pecans
1/2 tsp vanilla red jelly
1 c. all purpose flour
Mix shortening thoroughly with next 3 ingred-
ients. Sift flour and salt & stir it in first
mixture. Heat oven to 375°. Roll dough
Back:
between palms of hands into 1" balls.
Beat egg white slightly. Dip balls
into egg white; rol in pecans;
then place 1" apart on ungreased
sheet. Bake at 375° for 5 min. Remove
from oven. Quickly press thumb
gently on top of each cookie. Bake 10
min. longer. Cool on wire rack.
Place a bit of red jelly in thumbprint.
Makes 2 doz.
---
# Thumbprint Cookies
## Ingredients
- 1/2 cup butter
- 1/3 cup brown sugar, finely packed
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 egg white
- 3/4 cup finely chopped pecans
- Red jelly
## Instructions
1. Mix butter thoroughly with brown sugar, egg yolk, and vanilla.
2. Sift flour and salt together and stir into first mixture.
3. Heat oven to 375°.
4. Roll dough between palms of hands into 1" balls.
5. Beat egg white slightly.
6. Dip balls into egg white; roll in pecans; then place 1" apart on ungreased sheet.
7. Bake at 375° for 5 minutes.
8. Remove from oven. Quickly press thumb gently on top of each cookie.
9. Bake 10 minutes longer.
10. Cool on wire rack.
11. Place a bit of red jelly in each thumbprint.
