Thumbprint Cookies

SERVES: 48  COOK TIME: 15 minutes  TOTAL TIME: 30 minutes


3⁄4 cup butter or margarine, softened
1 1⁄2 cup all-purpose flour
3⁄4 cup brown sugar, firmly packed
1 teaspoon baking soda
1 egg, unbeaten
1⁄2 teaspoon salt
1 teaspoon vanilla
1 can Solo Raspberry Cake and Pastry Filling or any other fruit filling
1 1⁄2 cup quick-cooking rolled oats
1 1⁄2 cup flaked coconut


To make this thumbprint cookie recipe, preheat oven to 350° F.In large bowl, cream shortening with sugar, egg and vanilla until very light and fluffy. Add the rolled oats and blend well. Combine flour, soda and salt. Add to creamed mixture and mix until well blended.Form dough into 1-inch balls; roll in coconut. Place balls on ungreased cookie sheet. Make depression in center of each ball with your thumb; fill with any fruit filling. Bake cookies 15 minutes or until golden. Cool the thumbprint cookies on a wire rack.


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