Today I am sharing an old cookie recipe my mom and I used to make together whenever company came to visit. Little did she know this typical thumb-print cookie recipe is vegan-friendly. Really the only difference between this recipe and other tea cookie recipes is my mom's conscious decision to substitute margarine for butter or shortening.
My favorite toppings for tea cookies are Wegman's Organic Raspberry Jam and Trader Joe's Organic Apricot Preserves, and a sprinkling of almond slices. Really you can use any preserves or nuts. My mom always made her cookies with strawberry jan and walnuts.
WHAT YOU NEED AND WHAT TO DO:
- 1/2 c confectioner's sugar
- 1 c margarine
- 2 tsp pure vanilla extract
- 2 c flour
- Pinch of salt
Mix melted margarine, vanilla and sugar in a large bowl. Stir in salt and flour.
With your hands, roll dough into 1 1/2 inch balls. Place on an ungreased cookie sheet and press your thumb into the center of the dough. Fill thumbprints with preserves and top with nuts. Bake for 15 minutes. Dust with confectioner's sugar once cooled.
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