Thumbprint Cookies

Prep time 30 min. Bake 10 min per sheet. Makes about 3 dozen cookies.

¼ c. packed brown sugar
¼ c. shortening
¼ c. butter or margarine, softened
½ t. vanilla
1 large egg yolk
1 c. all-purpose flour
¼ t. salt
1 large egg white
1 c. finely chopped nuts
about 6 tablespoons jelly or jam (any flavor)

Heat oven to 350 F
In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork.  Place nuts in small bowl. Dip each ball into egg white, then roll in nuts. Place balls about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet
Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary.  Immediately remove from cookie sheet to wire rack.  Fill each thumbprint with about ½ teaspoon of the jelly.