Raspberry Thumbprint Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
* 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
Combine butter, sugar and 1/2 teaspoon and vanilla extract in large bowl.
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 350°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.
Cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user ADDILA.
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 350°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.
Cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user ADDILA.
Nutritional Info Amount Per Serving
- Calories: 49.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 44.7 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g