WALNUT THUMBPRINT COOKIES

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1 egg yolk
1/2 tsp vanilla
1 1/4 cups flour
1/4 tsp salt
1 egg white, lightly beaten
1 cup finely chopped walnuts
2 squares semi-sweet chocolate*
1 tbsp butter*

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper but do not grease cookie sheets.

Beat the 1/2 cup butter, sugar, egg yolk, and vanilla until light and fluffy; stir in the flour and salt until mixed well.
Shape the dough into 1-inch balls; dip into the egg white then roll in the walnuts.

Place cookie balls 1-inch apart on the prepared cookie sheets. Make an indentation in the center of each ball. Bake cookies 10 to 12 minutes or until set.

Allow cookies to cool on wire racks.

Melt the chocolate with the tablespoon of butter; stir well to blend. Spoon chocolate into the center indentations of the cooled cookies.

May substitute jam for the chocolate mixture, if preferred.

Yield: 2 dozen

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