Cherry-filled thumbprint cookies

Yield: 1 Servings

Measure Ingredient
⅓ cup Granulated sugar
½ cup Butter or margarine,
Softene
2 tablespoons Frozen egg substitute,
Thawe
1 teaspoon Vanilla extract
1½ cup All-purpose flour
¼ teaspoon Baking soda
¼ teaspoon Salt
⅓ cup Cherry preserves, -or
Seedless raspber

Preheat oven to 350 degrees. In a medium bowl, beat the sugar and margarine until light. Add the egg product and vanilla extract; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking soda and salt; mix well. Roll into ¾ to 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With your thumb, make a deep imprint in the center of each cookie. Bake for 8 to 12 minutes, or until the bottoms are light golden brown.

Immediately remove from the cookie sheets; cool completely on wire racks. Spoon about ¼ teaspoon preserves into the center of each cookie. Penny Halsey (ATBN65B). Note: If using dark cookie sheets, bake at 350 degrees for 6 to 10 minutes, or until the bottoms are light golden brown.

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