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1
⁄2
cup sugar
2
⁄
3 cup margarine or
butter, cut up
1
⁄4 cup fat-free egg
substitute or 1 egg
1 teaspoon vanilla
1
1
⁄2 cups all-purpose
flour
1
⁄2 teaspoon baking
powder
1
⁄4 cup pecan or walnut
halves or pieces, if
desired
2-3 tablespoons any
flavor jelly
Position multipurpose blade in work bowl. Add
sugar and margarine. Process until blended,
about 10 to 15 seconds. Add egg substitute
and vanilla. Process until blended, about 30
seconds. Spread flour, baking powder, and nuts
evenly over mixture. Pulse 2 to 3 times, about 2
to 3 seconds each time, just until mixed.
Roll into 1-inch balls. (Lightly flour hands if
dough is sticky.) Place balls 2 inches apart on
ungreased baking sheet. Make a deep
indentation in each cookie with thumb.
Bake at 350°F for 9 to 13 minutes, until
bottoms of cookies are light golden and edges
begin to turn light golden. Remove to cooling
rack. Fill each cookie center with about
1
⁄4
teaspoon jelly. Cool completely.
Yield: 2 dozen cookies (1 cookie per serving).
Per serving: About 104 cal, 1 g pro, 12 g car,
6 g fat, 0 mg chol, 73 mg sod.
Thumbprint Cookies
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