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Raspberry Thumbprints

  • 1/4 cup Unsalted Butter
  • 1/4 cup Sugar
  • 1 Egg White
  • 1 tsp Vanilla Extract
  • 1-1/3 cups Whole Wheat Pastry Flour
  • 1 Cooking Spray Butter Flavored
  • 5 Tbsp Raspberry Fruit Spread (no sugar added)


Preheat oven to 350°F. In large bowl cream together butter and sugar until light and fluffy. Add egg white and vanilla; beat well. Stir in flour. Using your hands form dough into ball. Wrap in plastic wrap and chill for at least 30 minutes.

Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets that have been lightly sprayed 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 fruit spread into center of each cookie. Store in single layer in tightly covered container. Makes about 16 cookies.

Raspberry Thumbprints


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Products Used in this Recipe

Whole Wheat Pastry Flour

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