Thumbprint CookieS

made with Tait Farm Thumbprint Cookie Baking Mix

INGREDIENTS:

1 package Tait Farm Thumbprint Cookie Mix

1 tsp. lemon extract

2 egg whites, lightly beaten until frothy

finely-chopped pecans or walnuts

sweetened flaked coconut

Tait Farm Fruit Spread: We recommend Apricot Orange Marmalade, Strawberry Jam, Raspberry Jam, Blueberry Preserves, or Sour Cherry Jam.

Make dough as directed but add lemon extract. Chill for at least three hours or overnight.

Bring dough to room temperature. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

Divide and roll dough into 30 balls. Dip each into egg whites and then roll in nuts or coconut, coating well.

Space balls two inches apart on cookie sheets. With thumb or a small round object (1/2 tsp measuring spoon

or melon baller work). Press an indentation in each.

Bake for 15 minutes or until set and lightly brown. Remove from oven and press center of each cookie again to deepen the indentation while still hot. Set aside to cool.

Fill each cookie with Tait Farm Jam or Conserve.

Note: baked cookies can be frozen and filled as needed.