Side Pannel
Cherry-Filled Thumbprint Cookies
Cherry-Filled Thumbprint Cookies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 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
Directions
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.
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.
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