Grandma's thumbprints

Yield: 1 Servings

Measure Ingredient
COOKIES
½ cup Brown sugar, firmly packed
1 cup Butter or margarine,
Softened
2 Eggs, separated
2 cups All purpose flour
⅛ teaspoon Salt
1½ cup Finely chopped pecans
FROSTING
2 cups Confectioners sugar
⅛ teaspoon Salt
3 tablespoons Butter or margarine,
Softened
½ teaspoon Vanilla
Food color
1 tablespoon Milk, or more

Heat oven to 325 F. Lightly grease cookie sheets. In large bowl, beat brown sugar and 1 cup margarine until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off.

Add flour and ⅛ ts salt; mix well. In small bowl, slightly beat egg whites. Shape dough into ¾-inch balls. Dip in egg whites; roll in pecans. Place 2 inches apart on greased cookie sheets. With thumb, make imprint in center of each cookie. Bake at 325 F for 12-15 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheets. In small bowl, combine all frosting ingredients, adding enough milk for desired spooning consistency,blend until smooth. Spoon or pipe frosting into center of each cookie.

TIP: To make chocolate frosting, omit food color and add 2 tbsp unsweetened cocoa.

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