Thumbprint Cookies
Recipe from Vegetarian Times

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.



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Servings: 36
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Ingredients
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    1 1/2  cups 
    all-purpose flour
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    1/2  cup 
    whole-wheat flour
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    1/2  teaspoon 
    baking powder
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    1/4  teaspoon 
    salt
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    3/4  cup 
    sugar
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    1/2  cup 
    nonhydrogenated vegan margarine
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    1/3  cup 
    vanilla soymilk
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    1   teaspoon 
    vanilla extract
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    1/4  teaspoon 
    almond extract
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    1   cup 
    seedless raspberry jam

Directions
1.
Whisk together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.
2.
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.
3.
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.
4.
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.
Nutrition information
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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