ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Thumbprints

1 cup (2 sticks) butter (room temperature)
1/2 cup firmly packed brown sugar
2 eggs, separated (whites from yolks)
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 cups finely ground nuts

Blend butter and brown sugar together in a large bowl. Stir in egg yolks and vanilla. Sift flour and salt into bowl. Mix well. Chill dough 1 hour.

Roll into 1-inch balls. Dip each ball into slightly beaten egg whites. Roll in nuts. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 degrees for 5 minutes. Remove from oven and press thumb in center of each cookie. Return to oven and bake 5 minutes longer. Remove and cool.

Fill with frosting (recipe below). Makes about 3 1/2 dozen.

Frosting:
1-pound box confectioners' sugar
1/2 cup (1 stick) butter (room temperature)
4 tablespoons half-and-half
2 teaspoons flavored extract (our favorite is almond)

Sift sugar and combine all ingredients. Beat at low speed, scraping sides of bowl often, until fluffy. Frosting can be spread or used in decorating tubes. Add or decrease milk or cream to desired consistency. Keep refrigerated.

Mary Jo Vindivich of Peters

Thursday, December 07, 2000



bottom navigation bar Terms of Use  Privacy Policy