Thumbprints

Ingredients

• 3/4 cup(s) Butter
• 3/4 cup(s) powdered sugar
• 1 teaspoon(s) vanilla
• 1 egg
• 2 cup(s) flour
• 1 teaspoon(s) baking powder
• 1/2 cup(s) finely chopped walnuts
• pinch of salt

Preparation

1. 1 Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in walnuts
2. .
3. 2 Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.


4. 3 Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.


5. 4 Place 1 chocolate in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped walnuts. Cool completely.


6. or fill hole with jelly or jam