Thumbprint Cookies

These are easy and delicious cookies to have around the house, when hungry people raid the cookie jar. This dough can be made a day or two ahead—especially fun to do the last bit with children. These treats are a perfect addition to your holiday dessert bar, or for the holiday cookie exchange.

- 1 cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, separated
- 1 cup walnuts, finely chopped
- 1 jar SchoolHouse Kitchen^® Cherry Blackberry Sage & Clove Anytime Spreadable Fruit
(You may substitute any of our SchoolHouse Kitchen^® Anytime Spreadable Fruit products)

Preheat oven to 350°F.

Put flour, brown sugar, butter, vanilla, salt, and egg yolk in a mixing bowl; beat until blended, and then beat one more minute. Shape the dough into ¾” balls.

Beat the egg white until foamy.

Place chopped walnuts on a sheet of waxed paper. Dip balls into the egg white; then dip into the walnuts. Place on ungreased cookie sheets, placing cookies 1 inch apart. Press the center to make a ½” indentation. Bake cookies until they are golden (about 15 minutes).

Remove cookies to wire rack to cool completely. Spoon one teaspoon of Cherry Blackberry Sage & Clove Anytime Spreadable Fruit into each indentation. Store in airtight container.

Makes about 30 cookies.