Cherry Nut Thumbprint Cookies
Beat butter, sugar and vanilla together in a large bowl mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended. Cover; chill 1 hour, if necessary, until dough is firm.
Ingredients
- 1 cup butter OR margarine
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup Crown® Lily White® Corn Syrup
- 2 eggs, separated
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2-1/2 cups finely chopped walnuts
- 1 can (21 ounces) cherry pie filling
Method
Beat butter, sugar and vanilla together in a large bowl mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended.
Cover; chill 1 hour, if necessary, until dough is firm.
Preheat oven to 325°F. Lightly beat egg whites in a small bowl. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2-inches apart on greased cookie sheets. With thumb make indentation in center of each cookie.
Bake for 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling.
