Double Thumbprint Cookies

Ingredients

• 1/4  cupbutter, softened
• 1/4  cupcanola oil
• 1/4  cupgranulated sugar
• 1/4  cuppacked brown sugar
• 1  teaspoonbaking powder
• 1/2  teaspoonsalt
• 1/4  cupegg substitute
• 1  teaspoonvanilla
• 2  cupsall-purpose flour*
• 1/4  to 1/3 cupcherry jam or preserves, or seedless raspberry preserves

Directions

Preheat oven to 375° F. In a large bowl beat butter and oil with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg substitute and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 2 dough balls side by side with one side touching (see photos, page 000). Press thumbs into each ball to form an indentation in each. Press in center of each with thumb and taper bottom of cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies.

Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves (if necessary, snip any large pieces of fruit). Cool completely.

*For an extra punch of fiber and protein, substitute white whole wheat flour for half of the all-purpose flour.

To Store: Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.