Cherry-filled thumbprint cookies
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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