1/2 cup light brown sugar, firmly packed
1/2 cup margarine, room temperature
1/2 cup shortening
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups finely chopped pecans
jam or preserves
Preparation:Cream together brown sugar, margarine, and shortening;
beat in egg yolks and vanilla. Stir in flour, baking soda, and salt.
Shape dough into 1-inch balls.
Beat egg white slightly; dip balls into egg white; roll in finely chopped pecans.
Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
Bake until light brown, about 10 minutes.
Immediately remove from cookie sheet; cool thoroughly.
Fill thumbprints with jam or preserves.
Makes 5 to 6 dozen thumbprint cookies.