Thumbprint Cookies

1/2 cup unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg seperated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup pecans or walnuts finely chopped

Preheat oven to 350 degrees
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam or frosting!
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

(my favorite is to use frosting and put an m&m in the middle)



Easy Frosting!

1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk