1/2 c. soft shortening (use 1/2 butter)
1/4 c. brown sugar
1 egg yolk
1/2 tsp. vanilla
1 c. flour
1/4 tsp. salt
Beaten egg white
Finely chopped nuts
1 c. raisins
1 c. water
Little cornstarch

Cream shortening and sugar, add egg yolk, vanilla. Sift together and stir in flour and salt. roll in 1 inch balls, dip balls in slightly beaten egg white, roll in finely chopped nuts, place 1 inch apart on ungreased baking sheet. Bake 5 minutes, remove from oven and quickly press thumb on each cookie, return to oven and bake 8 minutes longer. Mix cornstarch with water, add raisins and boil until thick as a filling for thumb indentation on cookie.