- 1/2 Cup butter
- 1/4 Cup brown sugar
- 1 large egg, divided
- 1 Cup all-purpose flour, sifted
- 1/4 Teaspoon salt
- 3/4 Cup finely chopped nuts, e.g., pecans, walnuts or pistachios
- 1/2 Cup California golden raisins
- 1/4 Cup dried cherries
- 1/4 Teaspoon orange zest
- Pinch of salt
- 1 Cup orange juice
- 1/2 Cup water
- Rum raisin ice cream
In large mixing bowl, mix butter, sugar and egg yolk together. Sift in flour and salt; mix well. In small bowl, slightly beat egg white; set aside. With No. 60 scoop or tablespoon, divide dough and roll into 1-inch balls. Dip each ball into beaten egg white and roll in chopped nuts. Arrange on baking sheet lined with nonstick pad or parchment paper and bake for 5 minutes at 375°F. Remove from oven and press thumb into center of each cookie. Return to oven and bake 8 minutes, more. Remove from baking sheet and cool on wire rack.
Measure raisins, cherries, orange zest and salt into saucepan; stir in orange juice just to cover. Heat and simmer until jam-like consistency, adding remaining orange juice and water as needed. Fill thumbprint on each cookie with spoonful. Serve with rum raisin ice cream.
Note: Ice cream not included in nutrition facts.