One of our favorite cookies!

1 cup vegan margarine
1/2 cup sugar
1/2 tsp. almond extract
2 cups flour
1/2 tsp. salt
1/2 cup seedless raspberry jam

1. In a mixing bowl, beat the margarine, sugar and almond extract at high speed for about 2 minutes. Stir in flour and salt; don’t overmix. Chill for about 1 hour.

2. Preheat oven to 350º. Roll cookie dough into small balls and place on ungreased baking sheet. Place a thumbprint in the middle of each. Bake for about 5 minutes. Remove from oven and fill indentations with jam. Return to oven and bake for about 5 more minutes.

3. Remove from oven and cool.