Cook Time: 10 minutes
Ingredients:
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup margarine, room temperature
- 1/2 cup shortening
- 2 large eggs, separated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups finely chopped pecans
- jam or preserves
Preparation:
Cream together brown sugar, margarine, and shortening; beat in egg yolks and vanilla. Stir in flour, baking soda, and salt. Shape dough into 1-inch balls. Beat egg white slightly; dip balls into egg white; roll in finely chopped pecans. Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet; cool thoroughly. Fill thumbprints with jam or preserves.Makes 5 to 6 dozen thumbprint cookies.
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