Cherry Nut Thumbprint Cookies

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Cherry Nut Thumbprint Cookies

by 3  people

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Yield: 4 dozen cookies
Prep Time: 35 mins
Total Time: 2 hrs
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  • 1   cup 
    butter OR margarine
  • 1/2  cup 
  • 1   teaspoon 
    Spice Islands® 100% Pure Bourbon Vanilla Extract
  • 1/2  cup 
    Karo® Light Corn Syrup
  • 2   
    eggs, separated
  • 2 1/2  cups 
  • 1/4  teaspoon 
  • 2 1/2  cups 
    finely chopped walnuts
  • 1  21  ounce can 
    cherry pie filling
BEAT butter, sugar and vanilla together in a large bowl with mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended
COVER; chill 1 hour, if necessary, until dough is firm.
LIGHTLY beat egg whites in a small bowl. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb make indentation in center of each cookie.
PREHEAT oven to 325 degrees F.
BAKE for 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling.

Instead of pie filling, a candied cherry half can be pressed into the center of each cookie before baking.
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