Vegan Cookie Recipes

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Vegan Almond-Raspberry Thumbprint Cookie Recipe

1 c Margarine,-softened
1 c Sugar
1 cn Almond Filling
4 tb Pears & Raspberries Baby Food
1 t Almond extract
2 1/2 c All-purpose flour
2 ts corn starch
1/2 t Baking powder
1/2 t Salt
1 cn SOLO Raspberry Filling
Beat margarine and sugar in medium bowl with electric mixer until light and fluffy. Add almond filling, baby food and almond extract; beat until blended. Stir in flour, corn starch, baking powder and salt with wooden spoon to make soft dough. Cover; refrigerate at least 3 hours or overnight. Preheat oven to 350’F. Shape dough into 1″ balls. Place on ungreased baking sheets, about 1 1/2″ apart. Press thumb into center of each ball to make indentation. Spoon 1/2 teaspoon raspberry filling into each indentation. Bake 11-13 minutes or until edges of cookies are golden brown. Cool on baking sheets 1 minute. Remove from baking sheets; cool completely on wire racks. Makes about 5 dozen cookies

category: Vegan Cookie Recipes

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