Thimble Cookies
You can substitute jam for the red and green cherries but don't fill the centres until just before serving.
Servings: 24
Ingredients:
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1/2 cup (125 mL) butter
1/4 cup (50 mL) granulated sugar
1 egg, separated
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
2 tbsp (25 mL) sifted unsweetened cocoa powder
1 cup (250 mL) finely chopped walnuts
Red and green candied cherries, halved
Preparation:
In large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour with cocoa; gradually blend into creamed mixture. Cover and chill for 30 minutes.
Shape dough into 1-inch (2.5 cm) balls. Dip in lightly beaten egg white; roll in walnuts. Place on ungreased baking sheets. Using finger or greased thimble, make indentation in centre of each ball. Bake in 325°F (160°C) oven for 7 minutes. Remove from oven and make indentations once more. Bake for 10 minutes longer or until set. Let cool on wire racks. Place cherry on each cookie.
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