Angel Thumbprint Cookies
2 cups soft butter
1 1/3 cup brown sugar, packed (I substiture Splenda Brown Sugar, but can't remember the proportions)
4 egg yolks
1 teaspoon salt
2 teaspoon vanilla
4 cups sifted flour
4 egg whites, unbeaten
2 cup chopped nuts (I like pecans, but anything would probably be ok)
jam or jelly (the recipe calls for regular, but I always use sugarfree)
Beat butter, brown sugar, egg yolks, salt, and vanilla together until fluffy. Add flour slowly. Using a level tablespoon for a measure for each cookie, scoop out dough and roll into balls. Roll the balls in the egg whites, then in the nuts, then place 2 inches apart on an ungreased cookie sheet. Press the center with your thumb to make a bed. Fill the hole with the jam or jelly and back 325 degrees for 20-25 minutes. These are delicious!
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