Jam thumbprints

16 servings

Ingredients

Quantity Ingredient
1 Portion vanilla dough see Basic cookie dough recipe
32 Almond slices
⅓ cup Raspberry or apricot jam

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 ½ 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: ¼ starch/bread, ⅓ fruit, ⅔ fat #2 of a set of nine to prepare a marathon of cookies Woman's Day, Nov. 22, 1994 typos by Charlotte Welch Submitted By CHARLOTTE WELCH On 10-30-94

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