Thumbprint Cookies - cooking recipe

Ingredients

1 3/4 c. white sugar
1 1/3 c. margarine
1 3/4 c. shortening
1/2 tsp. salt
2 tsp. vanilla
1 egg
8 1/2 c. flour
Frosting

Preparation

Beat together sugar, margarine, shortening, salt and vanilla until smooth and creamy.
Add egg and mix.
Slowly add the flour, mixing long enough to combine (overmixing will cause cookies to spread when baking).
You may have to mix some of the flour in by hand.
Divide dough into parts about the size of a baseball.
Wrap dough in plastic wrap and refrigerate until dough is chilled. Using your hands, form each part into a long roll, about 1 inch in diameter.
If dough is crumbly to work with, keep mashing it together with your hands.
Refrigerate wrapped dough again until cold.
When ready to make, remove a roll from the refrigerator and cut into 1/2-inch thick slices.
Place cut side up on lightly greased cookie sheet.
Press thumb in center of each cookie to make indentation.
Bake at 350\u00b0 about 8 to 10 minutes, just until edges begin to slightly turn golden.
The cookies are prettier when white, so don't let them brown.
Cool completely on the sheet, then dab a small bit of frosting into each indentation.