Marianne's fruit-filled thumbprints

1 servings

Ingredients

Quantity Ingredient
1 cup Unsalted butter; (2 sticks)
½ cup Granulated sugar
1 pinch Salt
2 Eggs; separated
1 tablespoon Grated orange zest
1½ teaspoon Vanilla extract
2 teaspoons Lemon juice
2½ cup All-purpose flour
1½ cup Finely chopped walnuts or pecans
½ cup Fruit preserves of choice

Directions

In a food processor or an electric mixer, cream butter with sugar and salt until light and fluffy. Beat in egg yolks, orange zest, vanilla, and lemon juice until smooth. Add flour and mix until just blended and smooth. Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.(Can be frozen up to 2 weeks.) Preheat oven to 350 degrees. Pinch off pieces of dough and form into 1-inch balls. Dip each ball into unbeaten egg white, then roll in nuts to coat completely. Place 1½ inches apart on ungreased baking sheets. Use your thumb to make a depression in center of each cookie. Bake cookies for 8 minutes.

Remove from oven, re-form depression in center, and fill each with about ½ teaspoon fruit preserves. Return to over and bake 6 to 8 minutes more, until cookies are lightly golden and set. Cool completely on racks. Store tightly covered up to 4 days or freeze up to 2 weeks. Makes about 4 dozen.

Melanie Barnard, Brooke Dojny, Parties!, (c) 1992 Harper Collins Publishing Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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