Marmalade Thumbprints
1 cup soft butter
1/2 cup brown sugar
2 eggs, separate yolks from whites
1 & 1/2 cups sifted all-purpose flour
1/2 cup sifted whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon vanilla
1 & 1/2 cups chopped nuts (I like walnuts or pecans)
jar of marmalade
Yield: approximately 3 dozen
Directions:
1. Cream together butter, sugar, egg yolks and vanilla.
2. Stir together sifted flour and salt and mix into creamed mixture.
3. Slightly beat the egg whites. Preheat oven to 375 degrees.
4. Roll dough into 1 inch balls, dip lightly in egg whites, roll in chopped nuts and place on ungreased baking sheet approximate 1 inch apart.
5. Bake for 5 minutes. Remove from oven and quickly press thumb (I actually have more luck with my middle finger) in center. Return to oven and bake for 8 more minutes.
6. Let cool. Once cool fill with the most luscious marmalade you can get your hands on. 🙂
IMO butter and marmalade pair better than peanut butter and jelly. So these little babies are the perfect combo.
They freeze perfectly after they’re baked and before the marmalade goes in. So every now and again you can pop a few out just before teatime, place a dollop in the center, and enjoy.