Thumbprint Cookies

• 12 cup light brown sugar (packed)
• 12 cup shortening (Vegetable or Animal)
• 12 cup unsalted butter (softened)
• 2 teaspoons vanilla extract
• 2 eggs (separated)
• 2 cups all-purpose flour
• 12 teaspoon salt
• 2 cups ground pecans
• 1 cup strawberry jelly

1. Cream the brown sugar, shortening, butter and vanilla.
2. Add egg yolks one at a time until fully incorporated.
3. Sift flour and salt until combined.
4. Add th dry ingredients to the creamed butter and sugar.
5. Lightly whisk egg whites until slighly frothy.
6. Form dough into 1 inch balls and put into the egg whites, then into the nuts.
7. Place balls 1/2 inch apart on an ungreased sheet pan and make an indent with your thumb or spoon.
8. Bake at 350 for 10 minutes or until LIGHTLY golden brown, if you take them past lightly golden the cookie will be dry.
9. Cool for about 10 minutes on a wire rack, and then fill with jelly or jam.

light brown sugar, shortening, unsalted butter, vanilla, eggs, flour, salt, ground pecans, strawberry jelly

Taken from www.food.com/recipe/thumbprint-cookies-287727 (may not work)