| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 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 |
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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