Kathy Lake's Cook Book

Recipe for Raspberry Thumbprint Cookies

Type:   Dessert
Ingredients:   1/2 cup (1 stick) margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 12-ounce package M&M's Mini's, divided
Powdered Sugar
1/2 cup raspberry jam
Procedure:   In large microwave-safe bowl, melt butter in microwave; add sugars and mix well. Stir in egg and vanilla. In medium bowl combine flour and baking powder; blend into butter mixture. Stir in 1-1/4 cups M&M's Mini's. Refrigerate dough 1 hour.

Preheat oven to 350F. Lightly grease cookie sheets. Roll dough into 1-inch balls and place 2 inches apart onto prepared cookie sheets. Make an indentation in center of each ball with thumb. Bake 8 to 10 minutes. Remove from oven and re-indent, if necessary; transfer to wire racks. Lightly dust warm cookies with powdered sugar; fill each indentation with 1/2 teaspoon raspberry jam. Sprinkle with remaining 1/2 cup M&M's Mini's. Cool completely. Dust with additional powdered sugar, if desired. Store in tightly covered container.
Yields:   4 dozen