Thumbprint Cookies

Thumbprint Cookies

Ingredients:
1/4 cup packed brown sugar
1/4 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
5 tablespoons (about) jam or jelly (any flavor)

Directions:
Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg
yolk in large bowl with electric mixer on medium speed, or mix with spoon
. Stir in flour and salt.
Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each
ball into egg white; roll in nuts. Place about 1 inch apart on ungreased
cookie sheet. Press thumb into center of each cookie to make indentation.
Bake about 10 minutes or until light brown. Quickly remake indentations
with end of wooden spoon if necessary. Remove cookies from cookie sheet to
wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the