Christmas Thumbprint Cookies

• servings: Yield: 28 cookies
• active time: 45 minutes
• total time: 57 minutes

Ingredients

1/4 cup shortening

1/4 cup butter, room temperature

1/4 cup brown sugar

1 egg, separated

1/2 teaspoon vanilla

1 cup (120 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup pecans, finely chopped

Icing

1/2 tablespoon butter, melted

1 cup powdered sugar

1-2 tablespoons milk

Food Coloring

Directions

Preheat oven to 350 degrees.

Cream shortening, butter, brown sugar, egg yolk, and vanilla. Add flour and salt. Combine well.

Roll dough into balls. Using a small ice cream dipper will aid in uniformity.

Beat egg white slightly with a fork. Dip balls in egg white, then roll in chopped pecans.

Place balls on an ungreased baking sheet, (I use a silicone baking mat) about 1 inch apart.

Remove and use a small cork or your finger to gently press an indentation into the center of each cookie. Bake for 10-12 minutes or until the cookies are set. Remove from the oven and immediately use a cork or your finger to repress the indentation into the middle of the cookies.

Make the icing while cookies bake. Add color using the process described above. Or leave the icing uncolored. Or stir in food coloring to make a uniform color. It's your preference. Many people do jelly--but not at my house.