Raspberry Thumbprint CookiesSubmitted by: ADDILA
* I Can't Believe It's Not Butter, Light, 1/2 cup
* Splenda, 1/3 cup
* Vanilla Extract, 1/4 tsp
* Flour, white, 1 cup
* Baking Powder, 1/4 tsp
* Raspberry Preserves, 3 1/2 tbsp
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and chocolate.
Beat until well mixed.
Cover; refrigerate at least 1 hour.
Heat oven to 350Â°F
Shape dough into 1-1 1/2-inch balls.
Place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/2 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheets.
Number of Servings: 18
Recipe submitted by SparkPeople user ADDILA.