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Thimble Cookies

These are one of my very favorites. Grandma used to make them, and Mom too. They're called thimble cookies because of the dint in the centre which a thimble is perfect for making. I never make a single batch - you can double this recipe. Use different jams in some of them for variety - I like raspberry and apricot.

 
Ingredients:
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1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
1 egg white
3/4 cup chopped walnuts
1/2 cup jam or jelly

Thimble Cookie
Directions:

Preheat oven to 350 degrees F.

Cream butter, add sugar and beat until fluffy. Add egg yolk, and beat well. Stir in vanilla.

Add flour and stir until combined.

Roll mixture into balls the size of a walnut. Roll balls in unbeaten egg white, then in chopped walnuts.

Make a dint in the top of each cookie and place on a greased cookie sheet, and bake 5 minutes.

Remove and redint the tops of the cookies, then continue baking until done - another 5-10 minutes. They should be slightly brown.

Fill the dints with a teaspoon of jam or jelly while they are hot, and remove to a rack or plate to cool.

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