RASPBERRY WALNUT THUMBPRINT COOKIES

RASPBERRY WALNUT THUMBPRINT COOKIES image

Categories Nut

Yield 36 cookies

Number Of Ingredients 10

1 1/4 C. walnuts, processed in Cuisinart for 15 seconds, (set aside in bowl)
1 1 /4 C. quick cooking oats
1 C. flour
1/4 tsp. salt
6 Tbsp. unsalted butter
1/2 C. Crisco (solid veg.shortening)
1/2 firmly packed brown sugar
1 large egg yolk
1 1/2 tsp. vanilla
Raspberry or Apricot Preserves

Steps:

In med. bowl, mix together oats, flour and salt. In lge. bowl, beat butter, shortening & brown sugar at med-high speed til light and creamy. Beat in one lge. egg yolk and vanilla. Add oat mix to butter/sugar mix at low speed til just blended. Pinch off dough - roll into 3/4 - 1" balls (I think they are better on the small side) Roll in ground walnuts, coating completely Place on ungreased cookie sheet/flatten slightly with palm of hand; then press thumb into center to form indentation. Spoon scant 1/2 tsp. raspberry preserves into indentation, filling it. Arrange 1 1/2" apart. Bake @ 350 for 15 minutes til golden brown. Dust w/confectioners sugar and cool.