Recipe - Grandmas Thumbprints

COOKIES
One half cup Brown sugar, firmly packed
1 cup Butter or margarine,
Softened
2 Eggs, separated
2 cup All purpose flour
1/8 teaspoon Salt
1 One half cup Finely chopped pecans
FROSTING
2 cup Confectioners sugar
1/8 teaspoon Salt
3 tablespoon Butter or margarine,
Softened
One half teaspoon Vanilla
Food color
1 tablespoon Milk, or more

Heat oven to 325 F. Lightly grease cookie sheets. In large bowl, beat
brown sugar and 1 cup margarine until light and fluffy. Add egg
yolks; blend well. Lightly spoon flour into measuring cup; level off.
Add flour and 1/8 teaspoon salt; mix well. In small bowl, slightly beat egg
whites. Shape dough into 3/4inch balls. Dip in egg whites; roll in
pecans. Place 2 inches apart on greased cookie sheets. With thumb,
make imprint in center of each cookie. Bake at 325 F for 1215
minutes or until edges are light golden brown. Cool 1 minute, remove
from cookie sheets. In small bowl, combine all frosting ingredients,
adding enough milk for desired spooning consistency,blend until
smooth. Spoon or pipe frosting into center of each cookie.

TIP: To make chocolate frosting, omit food color and add 2 tbsp
unsweetened cocoa.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip