Thumbprint Cookies

• 1 c. all-purpose flour
• 1/4 tsp. salt
• 1/4 c. vegetable shortening
• 4 Tbsp. (1/2 stick) unsalted butter
• 1/4 c. brown sugar
• 1 large egg, separated
• 1/2 tsp. vanilla extract
• 3/4 c. chopped nuts
• 1/2 c. raspberry or other jam

1. Heat oven to 375u0b0.
2. Mix flour and salt together; set aside. With an electric mixer beat together shortening, butter, sugar, egg yolk and vanilla.
3. Stir in flour mixture.
4. Roll into 1-inch balls.
5. Dip slightly into beaten egg white and roll in chopped nuts.
6. Place on an ungreased baking sheet 1 inch apart.
7. Bake for 5 minutes, remove and press thumb on top of each cookie.
8. Return to oven and bake 8 minutes more.
9. Cool, then fill thumbprint with jam just before serving.

flour, salt, vegetable shortening, butter, brown sugar, egg, vanilla extract, nuts, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272307 (may not work)