Makes 20 cookies
|1-1/2||cups all-purpose flour|
|1||teaspoon baking soda|
|1/4||cup margarine, softened|
|1/2||cup raspberry or apricot fruit spread|
- Combine flour, baking soda and salt in medium bowl; set aside. Beat sugar, margarine, egg white and vanilla in large bowl with electric mixer at high speed until blended. Add flour mixture; mix well. Press mixture together to form ball. Cover with plastic wrap. Refrigerate 30 minutes or overnight.
- Preheat oven to 375°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
- With lightly floured hands, shape dough into 20 (1-inch) balls; place on cookie sheet. Press down with thumb in center of each ball to form indentation.
- Bake 10 to 12 minutes or until golden brown. Remove to wire rack to cool. Fill each indentation with about 1 teaspoon fruit spread.
|Serving Size:||1 cookie|
|Calories from Fat||20 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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