Jam Thumbprint Cookies
Preheat oven to 350 degrees.
Lightly grease two cookies sheets or line with parchment paper.
2/3 cup butter
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
½ teaspoon salt
1 ½ cups flour
2 egg whites, lightly beaten - optional
¾ cup chopped pecans - optional
1/3 cup preserves (any flavor)
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla and salt. Gradually mix in the flour.
Shape dough into ¾ inch balls. (For nut covered cookies, dip cookie balls in beaten egg whites and then roll in chopped nuts.) Press down the center of each cookie with your thumb on the end of a wooden spoon.
Bake for 15 – 17 minutes or until golden brown. Cool on baking sheet for 5 minutes then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with preserves.
Makes about 2 dozen cookies
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