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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.
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THUMBPRINT COOKIES
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