For drip-free results, fill the cookie centers with jam before baking, as described below, or squeeze jam into thumbprint indentations after the cookies have cooled.
Recipe from Vegetarian Times
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup nonhydrogenated vegan margarine
1/3 cup vanilla soymilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup seedless raspberry jam
Beat sugar and margarine with electric mixer until light and fluffy. Gradually beat in soymilk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrap dough in plastic wrap, and refrigerate 30 minutes, or overnight.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.
Place jam in resealable plastic bag, close, and snip bottom corner with scissors. Squeeze jam into indentations in cookies. Bake 12 to 15 minutes, or until cookies are light brown. Transfer to wire rack with spatula, and cool.
Per Serving: cal. (kcal) 76, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 15, fiber (g) 1, sugar (g) 10, pro. (g) 1, sodium (mg) 38, Percent Daily Values are based on a 2,000 calorie diet
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