Raspberry Linzer Thumbprint Cookies

• Anything Goes Cookie Dough Base
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup and 2 tbsp of your favourite becel margarine1 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Mix-ins
• 3/4 cup toasted sliced almonds
• 1 tablespoon lemon peel
• 1/4 cup icing sugar
• 2/3 cup seedless raspberry jam

1. Preheat oven to 375u0b0F (190u0b0C). Combine flour, baking soda and salt in a medium bowl; set aside.
2. Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
3. Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
4. Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.

anything goes, flour, baking soda, salt, brown sugar, sugar, eggs, vanilla, mixins, almonds, lemon peel, icing sugar, seedless raspberry jam

Taken from www.food.com/recipe/raspberry-linzer-thumbprint-cookies-534701 (may not work)