Thumbprint Cookies
I
By Madhavi d.d.
•½ cup cutter, softened
•½ cup sugar
•1 ½ tsp egg replacer, mixed with 2 tbsp warm water
•1 ¼ cup flour
•½ cup strawberry preserve or raspberry preserve
•1 tbsp flaxseed meal, optional
Preparation
In a bowl, beat together the butter and sugar until creamy. Add the egg replacer, flaxseed, and flour to the bowl and mix well. Using your hands, roll spoonfuls of the mixture into balls and flatten slightly. Place the balls on the greased baking sheet. Dip a thumb in flour and press into the center of each cookie to make an indent. Bake the cookies for 10 minutes in a 350 degree oven. Take the cookies out and fill each cookie with fruit preserve. Return the cookies to oven and bake for another 7 to 8 minutes. Leave for 2 minutes to cool before you transfer the cookies to a wire rack to cool completely.
Serves
16
