Thumbprint Cookies Thumbprint Cookies
Makes 3 dozen • From the kitchen of Carol Carter
Ingredients
1/2 cup margarine or butter, softened to room temperature
1/2 cup granulated sugar
1 large egg, separated
1/2 teaspoon vanilla extract
dash of salt
1 cup all-purpose flour
1 cup finely chopped pecans
Candied Cherries (red or green) in half
Directions
Preheat oven to 350 degrees.
Grease cookie sheets.
Cream together the softened margarine or butter and the sugar.
Add the egg yolk, vanilla and salt, mixing until all blended.
Add the flour and mix until blended.
In a separate small dish, beat the egg white with a fork just until frothy and set aside.
Form small balls of dough (about the size of a marble), roll it in the egg white, and then roll it in the finely chopped pecans.
Place the ball on a greased cookie sheet about 1 inch apart, and press a cherry half on top to flatten out the cookie.
Bake for 10-12 minutes.
