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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