Cherry-filled Thumbprint Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Granulated sugar |
| 1/2 | c | Butter or margarine |
| Softene | ||
| 2 | T | Frozen egg substitute |
| Thawe | ||
| 1 | t | Vanilla extract |
| 1 1/2 | c | All-purpose flour |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt, Salt or |
| Seedless raspber |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 1810
Calories From Fat: 851
Total Fat: 96.8g
Cholesterol: 357mg
Sodium: 956.4mg
Potassium: 277.4mg
Carbohydrates: 210.6g
Fiber: 5.1g
Sugar: 67.8g
Protein: 24.1g