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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