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Raspberry Thumbprints Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Margarine stick||7 Tablespoon, softened (1/4 Cup Plus 3 Tablespoons)|
|Sugar||1⁄2 Cup (8 tbs)|
|Corn syrup||2 Tablespoon (Light Colored)|
|Vanilla extract||2 1⁄2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Seedless raspberry jam||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2463 Calories from Fat 957
% Daily Value*
Total Fat 106 g162.5%
Saturated Fat 19.4 g96.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1908.2 mg79.5%
Total Carbohydrates 343 g114.2%
Dietary Fiber 5.7 g22.7%
Sugars 110.6 g
Protein 26 g52.3%
Vitamin A 83.9% Vitamin C 5.4%
Calcium 25.1% Iron 56.8%
*Based on a 2000 Calorie diet
Combine margarine and the next 6 ingredients in a large bowl; beat at medium speed of an electric mixer until well-blended.
Stir in flour mixture; cover and freeze 30 minutes or until firm.
Preheat oven to 375°.
Shape dough into 36 (1-inch) balls.
Place balls 1 inch apart on baking sheets coated with cooking spray.
Press thumb into the center of each cookie, leaving an indentation.
Spoon about 1/4 teaspoon jam into center of each cookie.
Bake at 375° for 10 minutes; let cool 2 minutes or until firm.
Remove cookies from baking sheets, and let cool on wire racks.