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Name: Mariannes Fruit-Filled Thumbprints
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Grated orange zest; 1 1/2 c Finely chopped walnuts or; 1 pn Salt; 2 1/2 c All-purpose flour; 1/2 c Fruit preserves of choice; 2 ts Lemon juice; 1 c Unsalted butter; (2 sticks); 1 1/2 ts Vanilla extract; 2 Eggs separated; 1/2 c Granulated sugar

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INGREDIENTS

1 tb Grated orange zest
1 1/2 c Finely chopped walnuts or
1 pn Salt
2 1/2 c All-purpose flour
1/2 c Fruit preserves of choice
2 ts Lemon juice
1 c Unsalted butter; (2 sticks)
1 1/2 ts Vanilla extract
2 Eggs ; separated
1/2 c Granulated sugar

Servings

INSTRUCTIONS

In a food processor or an electric mixer, cream butter with sugar and salt until light and fluffy. Beat in egg yolks, orange zest, vanilla, and lemon juice until smooth. Add flour and mix until just blended and smooth. Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.(Can be frozen up to 2 weeks.) Preheat oven to 350 degrees. Pinch off pieces of dough and form into 1-inch balls. Dip each ball into unbeaten egg white, then roll in nuts to coat completely. Place 1 1/2 inches apart on ungreased baking sheets. Use your thumb to make a depression in center of each cookie. Bake cookies for 8 minutes. Remove from oven, re-form depression in center, and fill each with about 1/2 teaspoon fruit preserves. Return to over and bake 6 to 8 minutes more, until cookies are lightly golden and set. Cool completely on racks. Store tightly covered up to 4 days or freeze up to 2 weeks. Makes about 4 dozen. Melanie Barnard, Brooke Dojny, Parties!, (c) 1992 Harper Collins Publishing Recipe by: Good Morning America

NOTES

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Mariannes Fruit-Filled Thumbprints

1 tb Grated orange zest
1 1/2 c Finely chopped walnuts or
1 pn Salt
2 1/2 c All-purpose flour
1/2 c Fruit preserves of choice
2 ts Lemon juice
1 c Unsalted butter; (2 sticks)
1 1/2 ts Vanilla extract
2 Eggs separated
1/2 c Granulated sugar

In a food processor or an electric mixer, cream butter with sugar and salt  until light and fluffy. Beat in egg yolks, orange zest, vanilla, and lemon  juice until smooth. Add flour and mix until just blended and smooth. Wrap  in plastic wrap and refrigerate at least 1 hour or up to 2 days.(Can be  frozen up to 2 weeks.) Preheat oven to 350 degrees. Pinch off pieces of  dough and form into 1-inch balls. Dip each ball into unbeaten egg white,  then roll in nuts to coat completely. Place 1 1/2 inches apart on ungreased  baking sheets. Use your thumb to make a depression in center of each  cookie. Bake cookies for 8 minutes.    Remove from oven, re-form depression in center, and fill each with about  1/2 teaspoon fruit preserves. Return to over and bake 6 to 8 minutes more,  until cookies are lightly golden and set. Cool completely on racks. Store  tightly covered up to 4 days or freeze up to 2 weeks. Makes about 4 dozen.    Melanie Barnard, Brooke Dojny, Parties!, (c) 1992 Harper Collins Publishing        Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (921g)
Recipe Makes: 1 servings

Calories: 2143
Calories from Fat: 475 (22%)

Amt Per Serving		% DV

	Total Fat 52.8g	70 %
	Saturated Fat 16g	80 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 8.1g
Cholesterol 2115mg		651 %
Sodium 4670.1mg		161 %
Potassium 1116.3mg		29 %
Total Carbohydrate 315.3g		93 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 306g
Protein 94.1g		134 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2143

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