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Shortbread Thumbprints

Active Time: 30 minutes • Total Time: 1 hour plus chilling and cooling • Makes: about 4 dozen


2 Schnucks large eggs
3/4 cup Schnucks granulated sugar, divided
1/2 cup butter-flavor shortening
1/2 cup packed Schnucks light brown sugar
1/2 cup Schnucks unsalted butter (1 stick), softened
2 teaspoons Schnucks pure vanilla extract
2-1/2 cups Schnucks all-purpose flour
3/4 teaspoon salt
1 cup walnuts, pecans or hazelnuts, finely chopped
2/3 cup Schnucks seedless raspberry or strawberry preserves or jam

1. With egg set over medium bowl, separate egg so that white falls into medium bowl; place yolks in small bowl. Cover egg whites and refrigerate until ready to use.

2. In large bowl, with mixer at medium-high speed, beat 1/2 cup granulated sugar, shortening, brown sugar and butter 4 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Add vanilla and egg yolks and beat until well blended. Reduce speed to low; beat in flour and salt just until combined, occasionally scraping bowl. Cover dough with plastic wrap and refrigerate at least 2 hours or up to overnight.

3. Preheat oven to 325°F. Line large cookie sheet with parchment paper. In medium bowl, stir walnuts with remaining 1/4 cup sugar. With fork, lightly beat egg whites. Shape dough into 1-inch balls. Dip balls in egg whites, then roll in walnut mixture. Place balls, 1 inch apart, on prepared cookie sheet. Press down center of each ball with forefinger or thumb to make a well. Fill well with rounded 1/2 teaspoon preserves. Bake 17 to 19 minutes or until edges are golden brown. Cool on cookie sheet on wire rack 2 minutes. With spatula, transfer cookies to rack to cool completely. Repeat with remaining dough, egg whites, walnuts and preserves.


Each cookie: about 111 calories, 6 g total fat (2 g saturated), 14 mg cholesterol, 40 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g sugars, 1 g protein