Nutty Thumbprints
Covered in crunchy peanuts and filled with just about anything!

Yield: 5 dozen cookies

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1/2 cup firmly packed brown sugar
• 2 eggs, separated

• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 2 1/2 cups finely chopped peanuts
• Toppings (see below)

Preheat oven to 35 degrees F.

Combine flour, butter, brown sugar, egg yolks, vanilla and salt in a large mixing bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Shape dough into one inch balls. Beat egg whites in a small mixing bowl with fork until foamy. Dip each ball of dough into the egg white, then roll in finely chopped peanuts. Place 1 inch apart onto light greased cookie sheets. Make an indentation in center of each cookie with thumb or back of teaspoon. Bake for 8 minutes.

Remove cookies from oven; fill centers with your choice of:

  1. Caramels, cut in half
  2. Chocolate Kiss
  3. Fruit preserves
  4. Maraschino cherries

Continue baking for 6 to 10 minutes or until lightly browned.