Thumbprint Cookies
1/2 cup sugar
2/3 cup butter or margarine
1 cup fat-free egg substitute or 1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup finely chopped pecans or walnuts
2-3 teaspoons jelly, any flavor
Place sugar and butter in medium bowl. Beat on speed 5 about 1 minute, or until smooth and creamy. Add egg and vanilla. Beat on speed 5 about 1 minute, or until fluffy. Add flour, baking powder, and nuts. Mix on speed 1 just until blended, about 1 minute.
Roll into 1 inch balls. (Lightly flour hands if dough is sticky.) Place balls 2-inches apart on ungreased baking sheets. Make a deep indention in each cookie with thumb.
Bake at 350 degrees Fahrenheit for 9-13 minutes, until bottoms of cookies are light golden and edges begin to turn light golden. Remove to cooling rack. Fill each cookie center with about 1/4 teaspoon jelly while still warm. Cool completely.
Yield: 2 dozen cookies (1 cookie per serving).
* Recipe provided by Kitchen Aid.
Quality KitchenAid Products Used for the Preparation of this Recipe:
This 7 Speed Ultra Power Hand Mixer is available in a variety of beautiful colors to compliment any decor.
This entry was posted on Tuesday, November 18th, 2008 at 7:26 pm and is filed under KitchenAid Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
