The Christmas cookie extravaganza continues with the winner of the 1988 Chicago Tribune's Christmas Cookie Contest: Fay Kuhn's Thumbprints, substituting dairy-free margarine for the butter, of course.
1/2 cup non-dairy margarine
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg, separated
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans
1/4 cup rasberry or apricot jam
Beat together margarine and sugar in a mixer bowl. Add vanilla and egg yolk. Mix well.
Mix flour and salt and add to sugar mixture and mix well. Cover; refrigerate at least 1 hour.
Heat over to 325°F. Shape dough into 1 inch balls. Beat egg white lightly in a 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.
Bake until light golden, 15 to 18 minutes. Cool on wire racks. Fill indentation with a small amount of jam.
Originally published by the Chicago Tribune.
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