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Recipes
Shopping list
Ingredients
- 1 ½ cups unsalted butter, softened
- Nonstick aluminum foil
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 3 cups flour
- 3 eggs, beaten (or ¾ cup egg substitute)
- 1 cup graham cracker crumbs
- 1 (18-oz) jar cherry preserves
Steps
- Soften butter by cutting into small pieces and placing in medium bowl. Preheat oven to 350°F. Line baking sheets with foil. Add sugar to butter; beat with electric mixer on medium speed 2–3 minutes or until light and fluffy. Beat in vanilla and salt on low; gradually add flour until blended.
- Place eggs in shallow dish; beat until frothy. Place cracker crumbs in second shallow dish. Roll dough into 1-inch balls; coat with egg, then crumbs, and place on baking sheet. Press indentation in center of each ball with thumb or back of a wooden spoon. Bake 10 minutes.
- Repeat pressing indentation in center of each cookie; bake 8–10 more minutes or until golden. Let stand 15 minutes to cool. Divide preserves evenly in the center of each cookie. Serve.
Amount per 1⁄24 recipe serving: Calories 270, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 55mg, Sodium 50mg, Total Carb 37g, Fiber 0g, Sugars 22g, Protein 3g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%