Also known as thumbprint cookies, these are fun and easy to make; share them with your family and/or friends during the holidays or anytime of the year.
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- 2 C flour (unbleached all purpose)
- 1/2 tsp baking powder
- 1 C buttery spread
- 1/2 C granulated sugar
- 2 Tbsp water
- 1 tsp vanilla
- 1 egg replacer (yolk)
- 1 1/4 C walnuts (finely chopped)
- 1/2 C raspberry jam
In a small bowl, mix together the flour and baking powder.
In a large bowl, cream the buttery spread and sugar with a mixer at medium to high speed until light and fluffy.
Add the water, vanilla and egg replacer to the buttery spread and sugar mixture.
Add the dry ingredients; mix well and refrigerate for at least two hours.
Form the dough into balls the size of a walnut; roll the balls into the walnuts. Place on lightly greased baking sheets; bake at 350 degrees for 5 minutes. Make a thumbprint in the center of the cookies; return to the oven to bake for an additional 8 to 10 minutes or until lightly browned on the bottom.
After the cookies have cooled, fill the centers with jam and/or jelly of your choice.
You can also use apple mint jelly and/or other jam / jelly flavors with these cookies.
Cover and store for up to two weeks in the refrigerator or in a cool location.
© Mainly Vegan LLC