Easy Raspberry/Apricot Thumbprint Cookies Recipe

INGREDIENTS

1‑1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup sugar 1/4 cup margarine, softened 1 egg white 1 teaspoon vanilla 1/2 cup raspberry or apricot fruit spread

PREPARATION:

1. Combine flour, baking soda and salt in medium bowl; set aside. Beat sugar, margarine, egg white and vanilla in large bowl with electric mixer at high speed until blended. Add flour mixture; mix well. Press mixture together to form ball. Cover with plastic wrap. Refrigerate 30 minutes or overnight.
2. Preheat oven to 375°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
3. With lightly floured hands, shape dough into 20 (1-inch) balls; place on cookie sheet. Press down with thumb in center of each ball to form indentation.
4. Bake 10 to 12 minutes or until golden brown. Remove to wire rack to cool. Fill each indentation with about 1 teaspoon fruit spread.

This recipe appears in: Butter & Sugar NUTRITIONAL INFORMATION: Serving Size: 1 cookie Fiber <1 g Carbohydrate 16 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 20 % Calories 90 Protein 1 g Sodium 130 mg DIETARY EXCHANGE: Fat 1/2 Starch 1