Nut Thumbprint Cookies

Rosh Hashanah

Ingredients

2/3 cup margarine, at room temperature

2 cups flour, divided

1/2 cup GOLDEN BLOSSOM HONEY

1 egg yolk

1 teaspoon vanilla

Filling:

1/2 cup GOLDEN BLOSSOM HONEY

3/4 cup finely chopped walnuts

1/4 cup chopped raisins

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

In a large bowl, beat margarine with an electric mixer until fluffy. Add 1 cup flour, ½ cup honey, egg and vanilla. Beat until thoroughly combined. Beat in the remaining cup of flour. Cover and chill about 1 hour. Shape the dough into 1-inch balls. Place 1-inch apart on a greased cookie sheet. Using your thumb, press an indentation into each cookie. Bake in a 325° oven 10 to 12 minutes or until golden. Remove cookies from sheet and cool on a wire rack. Combine remaining ½ cup honey, walnuts and raisins. Fill centers with honey nut mixture. Makes about 4 dozen.