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Cherryfilled Thumbprint Cookies

Author/Submitted by:
Servings: 1
Categories: Cookies / Desserts

1/3  c  Granulated sugar
1/2  c  Butter or margarine,
2  tb  Frozen egg substitute,
1  t  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.

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