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Thursday, February 2, 2012

Thumbprint Treasures - Kim Spera Bamburak

Thumbprint Treasures

  • 1/2 cup (1 Stick) butter or margarine 
  • 1/2 cup packed light brown sugar 
  • 1 egg 
  • 1 1/2 cups flour 
  • 1 egg white, slightly beaten 
  • 1 cup finely chopped walnuts 
  • 3/4 to 1 cup strawberry, black raspberry, cherry, apricot or peach preserves 
Grease cookie sheets in a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy.
Beat in egg. Stir in flour and blend thoroughly. Wrap dough and refrigerate about 1 hour, to chill slightly.
Preheat oven to 350 degrees.
With floured hands, roll pieces of dough into 1 inche balls.
Dip balls into egg white, then roll in chopped nuts.
Place cookies 2 inches apart on prepared cookie sheets.
With your thumb make an indentation in center of each cookie.
Bake for 10 to 12 minutes or until lightly browned.
Cool on wire racks.. (If centers have risen during baking, press down again while cookies are hot.)
When cool, fill each center with about 1 level tablespoon preserves.

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