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Thumbprint Cookies
1-1/2 Cups / 375 mL All-Purpose Flour
1/4 Cup / 60 mL Cornstarch
1/2 teas. / 2.5 mL Watkins
Baking Powder
1/4 teas. / 1.2 mL Baking Soda
1/4 teas. / 1.2 mL Salt
1/4 teas. / 1.2 mL Watkins
Nutmeg
7 Tbsp. / 105 mL Margarine or Butter, softened
1/2 Cup / 125 mL Sugar
2 Tbsp. / 30 mL Light Corn Syrup
2 teas. / 10 mL Watkins
Vanilla, Original Double-Strength
1/4 teas. / 1.2 mL Watkins
Almond Extract
1/4 Cup / 60 mL
Raspberry, Cherry, or Blueberry Preserves
Watkins Cooking
Spray
Combine flour, cornstarch, baking powder, soda, salt and
nutmeg in small bowl; stir well and set aside. In large bowl, combine margarine, sugar,
corn syrup and Watkins
Vanilla and Almond Extract; beat until well blended. Stir in flour mixture.
Cover and freeze 30 minutes or until firm. Preheat oven to 375ºF / 190ºC. Shape dough
into 36 1-inch / 2.5-cm balls. Place balls on cookie sheet(s) coated with Watkins
Cooking Spray. Press thumb into center of each cookie, leaving an indentation. Spoon about
1/4 teas. / 1.2 mL of the preserves into center of each cookie. Bake for 10 minutes or
until lightly browned around edges. Let cool on cookie sheets until firm (about 2
minutes). Remove cookies to wire rack and cool completely. Makes 36 cookies, 1 per
serving.
Nutritional Information Per Serving:
Calories 110, Protein 1g, Carbohydrates 18g, Sodium 140mg, Fat 4g, Saturated Fat 1g,
Cholesterol 12mg, Dietary Fiber 0g
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© Copyright 2006 The Rising Stars
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