Jam Thumbprints Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1 Portion: vanilla dough,
32: Almond slices,
-see Basic cookie dough,
1/3 cup: Raspberry or apricot jam,
-recipe,
Directions:
Roll dough into an 8-inch log and slice into 16 pieces. Roll each
piece into a ball and put on ungreased cookie sheet(s) 1 inch apart.
Make an indentation in top of each. Put 2 sliced almonds in each
indentation, overlapping each other. Refrigerate at least 30 minutes
before baking. Bake 10 to 12 min. at 350degF. Cool 2 minutes on
cookie sheets(s), then transfer to a wire rack to cook completely.
Dab a scant 1/2 teaspoon jam into each indentation.
Per cookie: 70 cal., 1 g pro, 10 g car, 3 g fat, 11 mg chol with
butter, 3 mg chol with margarine, 34 mg. sod Exchanges: 1/4
starch/bread, 1/3 fruit, 2/3 fat
#2 of a set of nine to prepare a marathon of cookies Womans Day,
Nov. 22, 1994 typos by Charlotte Welch
Submitted By CHARLOTTE WELCH On 10-30-94
Source from luhu.jp
piece into a ball and put on ungreased cookie sheet(s) 1 inch apart.
Make an indentation in top of each. Put 2 sliced almonds in each
indentation, overlapping each other. Refrigerate at least 30 minutes
before baking. Bake 10 to 12 min. at 350degF. Cool 2 minutes on
cookie sheets(s), then transfer to a wire rack to cook completely.
Dab a scant 1/2 teaspoon jam into each indentation.
Per cookie: 70 cal., 1 g pro, 10 g car, 3 g fat, 11 mg chol with
butter, 3 mg chol with margarine, 34 mg. sod Exchanges: 1/4
starch/bread, 1/3 fruit, 2/3 fat
#2 of a set of nine to prepare a marathon of cookies Womans Day,
Nov. 22, 1994 typos by Charlotte Welch
Submitted By CHARLOTTE WELCH On 10-30-94
Source from luhu.jp