Recipe: Grandma's Spicy Rosemary Thumbprint Cookies

By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

1/2 cup butter
1/3 cup sugar
1 egg, separated
1/4 tsp. vanilla
1/4 tsp. almond extract
1 cup sifted flour
1/2 tsp. salt
3/4 cup chopped tinted walnut (see below)
1/2 cup Spicy Rosemary jelly

Beat together butter, sugar, egg yolk and flavorings. Mix in flour sifted with salt. Form into balls using a scant teaspoon of dough. Dip one side of ball into egg white, then into chopped nuts. Place NUT SIDE UP on greased cookie sheet. Make thumbprint depression in the center of each cookie. Bake in 300 degree over for about 25 minutes. While cookies are still warm, fill the center with jelly. Store in tightly covered container with wax paper between layers of cookies. Makes about 3 dozen.

Tinted Walnuts: Add 2 drops of green food coloring to 2 teaspoons of warm water and mix with 3/4 cup chopped walnuts. Toss thoroughly, spread on cookie sheet, and bake for 8 minutes at 300 degrees.