Fruit Filled Thumbprints

These delicate little cookies are so pretty! We tried three different jellies: blackberry, strawberry and orange. We also used three different "nuts": pecans, walnuts and sesame seeds. The cookies are best if you actually follow the recipe. If you use whole eggs in the batter instead of merely the yolks, they are not as delicate, and require more flour to make the dough workable. These would be perfect to serve at formal events.

Makes about 6 dozen

2 1/3 cups whole wheat flour
1/2 cup firmly packed brown sugar
1 cup butter, softened
2 eggs, separated
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups finely chopped nuts (pecans will make a nice dark contrast to the cookie, walnuts will be lighter and taste more delicate)
fruit preserves, at least 1 1/2 cups

Preheat oven 350 degrees.

In a large mixing bowl, cream together sugar and butter. Add egg yolks, salt, vanilla and flour. Beat until well mixed, about 2 to 3 minutes.

Beat egg whites with a fork until foamy. Form cookie dough into 3/4" balls. Dip into egg whites, roll in chopped nuts, and place 1 inch apart on greased cookie sheets, or, as I prefer on sil-pat covered baking sheets. Make a depression with a thumb or teaspoon in the center of each cookie. The deeper/wider the indentation, the more jelly will fit in, and the sweeter the cookies will be.

Bake for 8 minutes; remove from the oven, and fill centers with preserves. Return to the oven and bake for 8 to 10 minutes longer, or until lightly browned.