Ingredients

• 1/4 cup Shortening
• 1/4 cup Butter
• 1/2 tsp Vanilla Extract
• 1/4 cup Brown Sugar
• 1 cup Organic Unbleached White All-Purpose Flour
• 1/4 tsp Salt
• 1 Egg separated
• 3/4 cup Chopped Walnuts

• 2 cup Powdered Sugar
• 1 tsp Vanilla Extract
• Whipping Cream
• 5 drops food dye

Instructions

1. Preheat your oven to 350°. In a medium bowl, mix shortening, butter, sugar, egg yolk, and vanilla until smooth. Blend flour and salt into the mixture. Roll into one inch balls, dip balls into slightly beaten egg white, then roll into chopped nuts. Arrange on a lined cookie sheet and indent the middle of each cookie gently with your thumb. Bake at 350° for 10 to 12 minutes. Allow to cool completely.
2. Meanwhile, mix together the powdered sugar, vanilla, food dye and just enough whipping cream for a smooth icing. Top each thumbprint with icing and store in an airtight container.
3. Freeze any extras the same day for the freshest cookies.