Basic Thumbprint Cookie

• 2/3 cup butter, softened
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 egg whites, lightly beaten
• 1 cup finely chopped nuts, sprinkles, coconut, etc.
• 1/3 to 1/2 cup Solo filling (almond, apricot, raspberry, etc.)

1.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar.  Beat until combined, scraping bowl occasionally.  Beat in egg yolks and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Cover and chill for about 1 hour or until dough is easy to handle.

2.  Preheat oven to 375 degrees.  Grease cookie sheets.  Shape dough into a 1-inch ball.  Roll each ball in egg whites and then the nuts, sprinkles, coconut, etc.  Using your thumb, make an indentation in each dough ball.  Add 1/4 - 1/2 teaspoon of filling to each cookie indentation.  Place pan in refrigerator and chill for at least 15 minutes before baking.

3.  Bake in the preheated oven for 10 to 12 minutes.  Check at approximately 9 minutes.  Bottoms and edges should be lightly golden brown.  Transfer to a wire rack and cool completely.  These cookies should be served immediately but can be frozen.  Place a layer of plastic wrap lightly over each layer of cookies in container.  Freeze.