Thumbprint Cookies

• 1 cup butter
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups finely chopped walnuts
• 3 -4 tablespoons red currant jelly (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee) or 3 -4 tablespoons raspberry jam (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee)

1. In large bowl of an electric mixer, beat butter and sugar until creamy.
2. Separate eggs.
3. Place whites in a small bowl, lightly beat; set aside.
4. Add egg yolks and vanilla to butter mixture.
5. Beat well.
6. In another bowl, stir together flour and salt.
7. Gradually add flour & salt to butter mixture, Blending thoroughly.
8. With your hands, roll dough into balls about 1-inch diameter.
9. Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
10. Place on greased baking sheets,spacing 1 inch apart.
11. With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
12. Neatly fill each indentation with 1/4 teaspoon jelly or jam.
13. (If using icing fill each cookie after baking.) Bake in a 375u0b0 oven for 12-15 minutes or until lightly browned.
14. Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
15. This is when I fill each with icing.

butter, brown sugar, eggs, vanilla, flour, salt, walnuts, red currant

Taken from www.food.com/recipe/thumbprint-cookies-48922 (may not work)