Raspberry Thumbprint Cookies2012-04-19
- Yield : 2 dozen
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
These are tasty cookies that remind me of being a kid. I was feeling in a raspberry mood today, but you can switch out the preserves for any flavor your heart desires.
- 1 cup margarine, at room temperature
- 2/3 cups cane sugar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 cups flour
- 1/2 cup preserves - I like raspberry, but any will work.
- semi-sweet chocolate chips - I usually use Guittard or Ghirardelli
Preheat oven to 350. In a large bowl, beat (with electric mixer) sugar and margarine until fluffy. Add almond and vanilla extract. Add flour by 1/2 cups, beating until it's well mixed.
Drop by tablespoons on to a lightly greased pan - I usually make the balls 2 tablespoons because I like large cookies. Using your thumb, make a small dent in the middle of the cookie and add the preserves and top with a chocolate chip.
Bake for 15 minutes and let cool for 30 minutes.
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