Fruit Filled Thumbprint Cookies

• 2 c. flour
• 1/2 c. firmly packed brown sugar
• 1 c. butter, softened
• 2 eggs, separated
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1 1/2 c. finely chopped nuts
• fruit preserves

1. Heat oven to 350u0b0.
2. In a large mixer bowl combine all ingredients except egg whites, nuts and preserves.
3. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Shape rounded teaspoon of dough into 1-inch balls.
4. In a small bowl, beat egg whites with a fork until foamy.
5. Dip each ball into egg whites; roll in chopped nuts.
6. Place 1-inch apart on a greased cookie sheet.
7. Make a depression in center of each cookie with back of spoon.
8. Bake 8 minutes; remove from oven.
9. Fill centers with preserves.
10. Continue baking 6 to 10 minutes or until lightly browned.

flour, brown sugar, butter, eggs, salt, vanilla, nuts, fruit preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077366 (may not work)