Serves: 3
Total Calories: 862
In a small mixer bowl at medium speed, beat butter or margarine and brown sugar until fluffy. Add egg yolks and vanilla beat until well blended. At low speed, beat in flour, poppy seeds, cinnamon and salt until blended. Cover and chill about 1 hour or until firm enough to handle.
Preheat oven to 350°. Lightly grease baking sheets set aside.
In a small bowl using a fork, lightly beat egg whites. Place nuts in a separate shallow bowl. Shape dough into 1-inch balls, using about 1/2 tablespoon dough at a time. Dip in egg whites, then roll in nuts. Place about 1 1/2 inches apart on baking sheets.
Bake for 8 minutes. Using a thimble or your fingertip, make a slight indentation in center of each cookie. Bake 8 to 10 minutes longer or until lightly browned. Cool cookies on wire racks.
Store in an airtight container.
Before serving, fill center of each cookie with a small amount of jelly or frosting. Once set, place cookies in a container with waxed paper between layers. Store loosely covered.
This Thimble Cookies recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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