I took the recipe for thumbprint-cookies from here on the Allrecipes website. But this recipe, while I’m sure it’s fine, suffers IMO, from requiring the separation of the egg yolk from the egg white and then using a different application for each component. Since I gave up on real eggs and have been using eggbeaters for a long time now, I couldn’t follow the directions closely. So instead of rolling my dough balls around in egg-white and coating them with nuts, I decided to take the recipe sideways and to make the cookies with whole-wheat flour instead. I didn’t have to change much. But that’s why there’s the adjustment in the quantity of flour being used. Whole-wheat doesn’t absorb with the same efficiency as all-purpose.
4 tbsp butter
2 tbsp packed brown sugar
1 tbsp eggbeaters
1/4 tsp vanilla extract
2/3 c wheat flour
1/8 tsp salt
1/8 tsp baking soda
1/4 c any flavor fruit jam
Cream the sugar and butter. Mix in the egg and vanilla. Then add the flour, salt, and baking soda. The dough will be a little sticky. Palm roll the dough into eight equal balls. Bake the balls on a parchment-lined cookie sheet at 325°F for five minutes. Take them out and use an implement (spoons work as well as thumbs. I used a tablespoon measure. A large marble would be ideal. ) to depress the center of the dough into a rounded dent. Under-fill the dent with jelly. Do not overfill. The jelly will expand as it heats and escape, creating a mess, if you do. Return to the oven and bake an additional 8-10 minutes.
“Any flavor” in my case turned out to be boysenberry.
