Yield: 16 Cookies
|1||Basic Cookie Dough I; Vanilla|
|⅓ cup||Raspberry jam|
1. Roll dough into 8" log and slice into 16 pieces. Roll each into ball and put 1" apart on ungreased cookie sheet. Make indentation in top of each and put 2 slices of almons in each indentation, overlapping each other. Refrigerate at least 30 mins before baking.
2. Bake 10-12 mins, cool 2 mins on cookie sheet then transfer to wire rack. Dab ½ tsp jam into each indentation.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per cookie: 70 calories, 3g fat (39% CFF) 11mg chol with butter, 3mg chol with marg
34 mg sodium
Contributor: Woman's Day - Nov 22/94 Preparation Time: 00:50 Posted to recipelu-digest Volume 01 Number 247 by Cathleen <catht@...> on Nov 12, 1997