Cherry-filled Thumbprint Cookies

Ingredients & Directions


1/3 c Granulated sugar
1/2 c Butter or margarine,
Softene
2 tb Frozen egg substitute,
Thawe
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1/3 c 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 3/4 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 1/4 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Comments are closed