1988 1St Place: Fay Kuhn's Thumbprints

Yields:	12 servings
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	Preparation	20 minutes
	Cooking	80 minutes
	Ready In	100 minutes

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Ingredients

1/2	cup	butter
1/4	cup	sugar
1/2	teaspoon	vanilla extract
1	each	egg	separated
1	cup	flour, all-purpose
1/4	teaspoon	salt
1 1/4	cups	nuts	finely chopped
1/4	cup	raspberry jam

Directions

1. Beat together butter and sugar in a mixer bowl. Add vanilla and egg yolk.

Mix well.

2. Mix flour and salt, add to butter mixture and mix well. Cover; refrigerate at least 1 hour.

3. Heat oven to 325 degrees. Shape dough into 1-inch balls.

Beat egg white lightly in a small bowl.

Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts.

Put balls 1 inch apart on ungreased cookie sheet.

Press thumb in the center of each to make an indentation.

4. Bake until light golden, 15 to 18 minutes. Cool on wire racks.

Fill indentation with a small amount of raspberry jam.

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Member Review

100% Parmesan Chicken

This was a great recipe! I only changed a couple things.. I used a Parmesan/Asiago/Romano cheese blend instead of just Parmesan. Also, instead of non-stick cooking spray for baking, I used a high-quality olive oil (the one I used from Olivier & Co. had notes of black pepper and artichoke, called Valdesano). For a red sauce, I used "Spicy Tomato Sauce" from epicurious.com (with twice the red wine) and served it all over spinach fettucini. WOW.

Reviewed by RockabillyKitty