Recipes
Raspberry Thumbprint Cookies
M E P N
Ingredients
1/2 cup light brown sugar, firmly packed
1 cup milk-free margarine, softened
1 tsp. vanilla extract
1/2 tsp. raspberry extract
3 T. water, 3 T. oil, 2 tsp. baking powder, mixed together
2 cups flour
1/2 tsp. salt
seedless raspberry jam
confectioners sugar
Directions
Preheat oven to 350º. In large bowl, with
an electric mixer on medium speed, beat
sugar, margarine, extracts; and water, oil,
and baking powder mixture until well
blended. Stir in flour and salt. Shape
dough into 1-inch balls. Place balls 1 inch
apart on ungreased cookie sheet. Press
thumb into center of each ball to make
indentation. Bake about 10 minutes, or
until light brown. Transfer cookies to wire
racks. Fill thumbprints with about 1/2
teaspoon jam. Lightly sift confectioners
sugar over tops of cooled cookies.
Comments
I needed to comment about these AMAZING cookies! My whole family, and all the guests (none of whom have food allergies) at a recent party RAVED about these cookies. Each bite is a bite of heaven--honestly. I use Earth Balance "Soy Garden" (says it on bottom right of label) I consider it a must when I bake. I also had no rasberry extract, and so just used more vanilla extract. I also put the batter in the fridge for 1/2 hour to harden so I could shape it better. Make these, and you will be considered a pastry chef! YUM!!!!!!!!
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