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Ingredients

• 1 1/2 cups  all-purpose flour
• 1/2 cup  whole-wheat flour
• 1/2 teaspoon  baking powder
• 1/4 teaspoon  salt
• 3/4 cup  sugar
• 1/2 cup  nonhydrogenated vegan margarine
• 1/3 cup  vanilla soymilk
• 1 teaspoon  vanilla extract
• 1/4 teaspoon  almond extract
• 1 cup  seedless raspberry jam

Description

For Drip-free Results, Fill The Cookie Centers With Jam Before Baking, As Described Below, Or Squeeze Jam Into Thumbprint Indentations After The Cookies Have Cooled.

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