Grandma Sis's Thumbprint cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup of soft shortening. (half crisco -half butter)
1/4 cup of brown sugar
1 egg yolk
1 teaspoon of good vanilla
1 cup of sifted all purpose flour
1/4 teaspoon of salt
3/4 cup of finely chopped nuts
egg whites- about 2
I usually double this recipe.
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Directions: |
Directions:Preheat oven to º350
Mix shortening , sugar, egg yolk and vanilla together thoroughly.
Sift flour and resift with salt and stir into the buttered mixture.
Roll into 1 inch balls.
Divide dough into 20 pieces and roll into balls. Beat egg white in a small bowl. Dip each cookie dough ball in the egg whites and then into the nuts, pressing to adhere.
Place each ball of dough about 2″ apart and using the end of a spoon or your thumb, make an indentation in each cookie. Seal any cracks that form on the sides. Freeze 15-20 minutes.
Bake 16-18 minutes or until set. Remove from the oven and use the back of a ½ teaspoon to press the indents again if needed.
Fill indents with jam- seedless raspberry or colored icing.
Let cool before adding the icing or jelly. I prefer to add jelly right before plating on a cookie tray. |
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Personal
Notes: |
Personal
Notes: Another Grandma Sis recipe that's been in the family forever. You can see from this picture, that this is a really old recipe. I took a picture of the newspaper, and this is all I have to share this great traditional holiday cookie.
Pro Tips:
Chop nuts finely, they will stick to the cookie better.
Don't skip freezing the cookies or they will spread too much.
The indent will rise a bit so you may need to press it again before you fill them. The back of a measuring spoon works well.
Warm the jam slightly to make it easier to spoon or pour.
If your jam has seeds, heat/melt it in the microwave and run it through a small sieve if you'd like to remove the seeds.
Make ahead, cool completely and freeze up to 3 months.
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