Fingerprint Cookies

Fingerprint Cookies

½ cup softened butter or margarine
¼ cup packed light bown sugar
1 egg separated
1 ¼ cup all purpose flour
½ cup finely chopped nuts
Raspberry preserves
½ cup confectioners’ sugar
2 ½ tsp lemon juice

Cream butter, add brown sugar and cream until light. Beat in egg yolk and add flour. The dough will not be smooth, but gather the mixture and make into a ball and chill.

Divide dough in 2 equal pieces and on lightly floured board, shape into approx 1 inch diameter rolls. Cut the dough into ¾ pieces. Shape these pieces in balls and dip in slightly beaten egg white and the roll in the chopped nuts.

Put the dough balls on greased cookie sheets. Make an indent in the center of each cookie and fill with preserves.

Bake in preheated 350 oven for 12-15 minutes. Remove to racks to cool.

Combine confectioners sugar with lemon juice and mix until smooth. Put a dab of this frosting on the center of each cookie.

I use pecan dust, you can buy it in bags from the GA import store--good stuff for cookies.
These sound yummy!

Oh these sounds good and not so hard to make. I may have to try these!

These are one of my favorite cookies from childhood. Scrumptious!

I love thumb print cookies! TFS!!