Nutty Thumbprint Cookies

Photo by Stephanie Knewasser

From the kitchen of Connie Putano


1 c butter


2 egg YOLKS (reserve whites)


1/2 c brown sugar

1 tsp vanilla


1 tsp baking powder

1/2 tsp salt

2 c flour

If dough is too sticky, refrigerate or add a little flour.

Roll dough into balls.

Beat with a fork until a little frothy:

2 egg whites

Roll in ground walnuts.

Use end of a wooden spoon or thumb to make a DEEP indent (indent with poof while baking).

Bake @ 350, 10 minutes or until light brown.

Remove from cookie sheet immediately.


Add jelly to indent.