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Cook'n with Betty Crocker 
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Thimble Cookies |
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Serves: 3 Print this Recipe1/2 cup butter or margarine, softened 1/2 cup brown sugar packed 2 eggs yolk large 1 teaspoon vanilla extract 1 cup flour 2 tablespoons poppy seeds 2 teaspoons cinnamon ground 1/8 teaspoon salt 2 eggs white large 1 cup walnuts finely chopped or pecans Red currant jelly or Buttercream Frosting In a small mixer bowl at medium speed, beat butter or margarine and brown sugar until fluffy. Add egg yolks and vanilla; beat until well blended. At low speed, beat in flour, poppy seeds, cinnamon and salt until blended. Cover and chill about 1 hour or until firm enough to handle. Preheat oven to 350°. Lightly grease baking sheets; set aside. In a small bowl using a fork, lightly beat egg whites. Place nuts in a separate shallow bowl. Shape dough into 1-inch balls, using about 1/2 tablespoon dough at a time. Dip in egg whites, then roll in nuts. Place about 1 1/2 inches apart on baking sheets. Bake for 8 minutes. Using a thimble or your fingertip, make a slight indentation in center of each cookie. Bake 8 to 10 minutes longer or until lightly browned. Cool cookies on wire racks. Store in an airtight container. Before serving, fill center of each cookie with a small amount of jelly or frosting. Once set, place cookies in a container with waxed paper between layers. Store loosely covered. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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