Recipe - Raspberry Thumbprints

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Recipe

Raspberry Thumbprints

(makes 16 cookies)

1/4 cup (60 g) margarine, softened

3 tablespoons (36 g) sugar

1 large egg white

1 teaspoon (5 ml0 vanilla extract

1 1/2 cups (200 g) sifted cake flour

refrigerated butter-flavored cooking spray

3 tablespoons (60 g) no sugar added raspberry fruit spread

In a large bowl, cream margarine and sugar until light and fluffy. Add egg white and vanilla. Beat well. Stir in flour.
Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 350°F (180°C), Gas Mark 4. Shape dough into 1-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on a cookie sheet which has been lightly coated with cooking spray.
Using your thumb, press a hole in the center of each cookie. Bake for 8 to 10 minutes, until golden. Cool completely on wire racks.
Spoon 1/2 teaspoon (2.5 ml) of the raspberry fruit spread into center of each cookie.

Per 1-cookie serving:	85 calories (31% calories from fat), 1 g protein, 3 g fat, trace dietary fiber, 0 cholesterol, 43 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch)

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