Angels Thumbprint Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1/4 cup margarine, softened
• 1 egg white
• 1 teaspoon vanilla
• 1/2 cup raspberry jam (or, your choice) or 1/2 cup apricot fruit spread (or, your choice)

1. Combine flour baking soda and salt in medium bowl; set aside.
2. Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
3. Add flour mixture; mix well.
4. Press mixture together to form a ball.
5. Refrigerate 1/2 hour or overnight.
6. Preheat oven to 375u0b0F Lightly coat cookie sheet with nonstick cooking spray; set aside.
7. Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
8. Press down with thumb in center of each ball.
9. Bake 10 to 12 minutes or until golden brown.
10. Remove to wire rack and cool completely.
11. Fill each thumbprint with about 1 teaspoon fruit spread.

flour, baking soda, salt, sugar, margarine, egg, vanilla, raspberry

Taken from www.food.com/recipe/angels-thumbprint-cookies-363660 (may not work)