Thumbprint Cookies

1⁄2 cup sugar

2⁄3 cup margarine or butter, cut up

1⁄4 cup fat-free egg substitute or 1 egg

1 teaspoon vanilla

11⁄2 cups all-purpose flour

1⁄2 teaspoon baking powder

1⁄4 cup pecan or walnut halves or pieces, if desired

2-3 tablespoons any flavor jelly

Position multipurpose blade in work bowl. Add sugar and margarine. Process until blended, about 10 to 15 seconds. Add egg substitute and vanilla. Process until blended, about 30 seconds. Spread flour, baking powder, and nuts evenly over mixture. Pulse 2 to 3 times, about 2 to 3 seconds each time, just until mixed.

Roll into 1-inch balls. (Lightly flour hands if dough is sticky.) Place balls 2 inches apart on ungreased baking sheet. Make a deep indentation in each cookie with thumb.

Bake at 350°F for 9 to 13 minutes, until bottoms of cookies are light golden and edges begin to turn light golden. Remove to cooling rack. Fill each cookie center with about 1⁄4 teaspoon jelly. Cool completely.

Yield: 2 dozen cookies (1 cookie per serving).

Per serving: About 104 cal, 1 g pro, 12 g car, 6 g fat, 0 mg chol, 73 mg sod.

690, 670 specifications

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KitchenAid 690, 670 manual Thumbprint Cookies, ⁄2 cup sugar ⁄3 cup margarine or butter, cut up

Models: 690 670