by Sarah Steimer
- 1/2 cup butter (1 stick)
- 1/4 cup packed brown sugar
- 1 egg (yolk and whites separated)
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts
- icing (I use this icing recipe — listed below the cake)
Mix butter, sugar, egg yolk and vanilla thoroughly. Blend in flour and salt. Roll into 1-inch balls. Beat egg white slightly and dip balls into the egg white before rolling in the chopped nuts.
Place on a cookie sheet and put thumbprint in center (I use my pinkie, in truth). Bake at 350 degrees for 10-12 minutes. Let cool before icing.
Makes about 24.
Recipe adapted from: The 1976 Cooking with Easter Seal
Photo: Sarah Steimer
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.