by Philly Galloway

Christmas Thumbprint Cookies

Instructions:

2/3 cup real butter, softened
1/3 cup granulated sugar
2 egg yolks from large eggs
1 1/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon salt
2 egg whites, beaten
1 cup chopped walnuts or pecans
Strawberry, cherry or raspberry preserves

Directions:

Preheat oven to 350 degrees. Blend butter and sugar together. Slowly add egg yolks, vanilla, and salt. Beat until well blended; add flour. Once well mixed, shaped dough into small balls. Dip balls into beaten egg whites and roll in nuts. Place on greased cookie sheet. Gently press down on each ball with thumb. Bake 15 minutes, or until golden. Remove from oven; cool. Fill indents with preserves prior to serving.