Thumbprint Cookies - cooking recipe

Ingredients

2/3 cup butter
1/3 cup brown sugar
1 teaspoon almond extract
1 egg, separated
1 1/3 cups flour
1/2 cup jam
1/2 cup finely chopped pecans

Preparation

Let butter soften in a mixing bowl-add sugar and almond extract. Cream thoroughly.
Add yolk and beat well.
Add flour and blend (add a bit more if necessary, dough shouldn't be sticky).
Shape into 1 inch balls.
Roll balls in egg white and into chopped pecans. Place on a cookie sheet.
Press thumb into each ball-making a wide imprint in each cookie.
Fill imprints with jam.
Bake at 350 degrees for 18 minutes. Makes 2 dozen small or 1 dozen large cookies.