Grandma Bessie’s
Thumbprint Cookies

Preheat the oven to 350°F. Line baking sheets with parchment paper or leave them ungreased.

Make the dough. In a large mixing bowl, cream together the brown sugar, shortening, butter, and vanilla until smooth.

Add the egg yolk and mix until well combined.

Add the dry ingredients. Stir in the flour and salt until a soft dough forms.

Prepare the coating. Lightly beat the egg white in a small bowl. Place the chopped nuts in a separate shallow bowl.

Shape the cookies into approximately 1-inch balls.

Coat the cookies. Dip each ball into the beaten egg white, then roll it in the chopped nuts until evenly coated.

Make the thumbprint. Place the cookies on the prepared baking sheet and press your thumb gently into the center of each cookie to make a deep indentation.

Bake for about 10 minutes, or until the edges are lightly set and the cookies are beginning to turn golden.

Cool completely on a wire rack.

Fill the centers with your favorite jelly or preserves once the cookies have cooled.