Glazed Raspberry Jam Thumbprint Cookies

• 23 cup butter, softened
• 13 cup granulated sugar
• 2 eggs, yolks and whites separated
• 1 12 teaspoons vanilla, separated
• 12 teaspoon salt
• 1 12 cups all-purpose flour, sifted
• 34 cup walnuts, finely chopped
• 13 cup raspberry preserves (or any flavor you like)
• 1 14 cups confectioners' sugar
• 3 tablespoons milk (more if needed)

1. Preheat oven to 350F.
2. Cream together butter and granulated sugar until fluffy.
3. Add 2 egg yolks, 1 tsp vanilla, and salt; beat well.
4. Gradually add flour, mixing well.
5. Shape into 3/4-inch balls.
6. Dip into slightly beaten egg whites then roll in chopped walnuts.
7. Place 1 inch apart on greased cookie sheet.
8. Press down center of each with thumb.
9. Fill thumb prints with preserves.
10. Bake at 350F for 15 to 17 minutes.
11. Mix milk and 1/2 tsp vanilla into confectioners' sugar, adding more milk if necessary to make a glaze.
12. Drizzle glaze onto warm cookies and allow to cool.

butter, sugar, eggs, vanilla, salt, flour, walnuts, raspberry preserves, sugar, milk

Taken from www.food.com/recipe/glazed-raspberry-jam-thumbprint-cookies-469961 (may not work)