PB and J Thumbprints

• 2 Tbsp. margarine
• 1 Tbsp. peanut butter
• 1/4 cup granulated sugar
• 1/4 cup frozen egg substitute, thawed
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1/2 cup unsalted dry roasted peanuts, finely chopped
• 4 1/2 tsp. raspberry spread

Directions

Heat oven to 325 degrees F. In medium size bowl with electric mixer at medium speed, beat margarine, peanut butter and sugar until light and fluffy; beat in egg substitute and vanilla. With mixer at low speed, gradually beat in flour to blend well. Divide dough into 36 equal portions; roll each portion into a ball. Roll balls in finely chopped peanuts to coat well; place on ungreased cookie sheets, spacing about 1 inch apart. Using thumb, make indentation in top of each. Bake cookies 20 minutes until lightly browned; remove from cookie sheets to wire racks to cool. Fill each indentation in cooled cookies with 1/4 tsp. raspberry spread; store cookies in an airtight container in refrigerator up to 1 week. Makes 3 dozen cookies.

By Robin from Washington, IA

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