Make your mark with coffee-flavored Espresso Thumbprint Cookies. The shape is classic.
Success: To prevent too deep of an indentation, press with just the tip of your thumb.
How To: To crush the peppermint candies, place in a resealable plastic food-storage bag and lightly crush with rolling pin.
Yield: 6 dozen cookies
High Altitude (3500-6500 ft) No change.
Classic Thumbprint Cookies: Omit baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium bowl, beat 1/2 cup brown sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine, 1 teaspoon vanilla extract and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon salt. Shape dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls into egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie sheet. Press with thumb as directed above. Bake 10 to 12 minutes or until light brown. Remake indentations as directed above. Remove from cookie sheet; cool. Fill each indentation with about 1/2 teaspoon jam (you'll need about 3/4 cup jam or preserves).
Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 6g); Protein 0g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker