"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thrumbprint Cookies Recipe

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This recipe for Thrumbprint Cookies, by , is from The HUB Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dave & Judy Dampman


2 sticks margarine
c sugar
2 egg yolks
2 egg whites
3 c flour
tsp baking powder
Chopped nuts (almonds) finely chopped
Favorite jam

Beat two sticks of margarine w/mixer, gradually add cup sugar & 2 egg yolks making it fluffy. Sift 3 cups of flour & tsp baking powder, then blend into mixture alternately with combined juices from lemon & orange.

Roll dough in floured hands to making small balls. Drop balls into beaten egg whites. Roll into finely chopped nuts. Place on buttered cookie sheets.

Press thumb into center of each ball making a deep dent. Fill with jam.

Bake in pre-heated 425 oven for 15-18 mins. Makes approx. 2 -3 dozen cookies.




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