Thumbprint Snowballs
Yield
2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
walnuts
finely |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 2 | teaspoons |
lemon zest
grated |
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
margarine
softened |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
raspberry jam
|
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
walnuts
finely |
|
| 5 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
margarine
softened |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
raspberry jam
|
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease cookie sheet.
Stir together flour, walnuts, cinnamon and lemon peel.
Beat granulated sugar and margarine in large bowl on medium speed until creamy.
Beat in egg and vanilla until fluffy.
Gradually stir in flour mixture.
Shape dough into 1 inch balls.
Place 2 inches apart on cookie sheet.
Press thumb in center of each to make indentation.
Fill each indentation with ½ teaspoon jam.
Bake 12 to 15 minutes or until golden brown around edges.
Immediately remove from cookie sheet; cool completely.
Sprinkle with powdered sugar.
