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Graham Thumbprint Cookies

Yields about two dozen


  • 1/2 cup nonhydrogenated margarine
  • 1/2 cup light brown sugar or Sucanat
  • 1 egg, beaten
  • 4 graham crackers (regular, cinnamon or honey-flavored)
  • 1-1/3 cups whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon each salt and ground cinnamon
  • pinch of ground ginger
  • fruit preserves


  1. In a small bowl, cream together the margarine and brown sugar.
  2. Stir in the beaten egg and whisk together until smooth.
  3. Place the graham crackers in a food processor. Process until the crackers are finely ground crumbs. There should be 1/2 cup.
  4. Combine the graham cracker crumbs with the flour in a large mixing bowl. Stir in the baking soda, salt, cinnamon and ground ginger.
  5. Work the wet mixture into the dry to form a medium-soft dough. Cover the bowl with a piece of plastic wrap and refrigerate for about 30 minutes.
  6. Preheat the oven to 350F.
  7. With well-floured hands, pinch off pieces of the dough to form 1-inch balls. Arrange them on a lightly oiled baking sheet. Flatten slightly with your palm.
  8. Make a thumbprint in the center of each cookie, pushing the thumb down almost, but not quite, to the bottom of the cookie. Fill each hole with about 1/2 teaspoon of fruit preserve. For variety, you can use two or three different flavor preserves.
  9. Bake for 12 minutes at 350F or until the cookies begin to turn golden.
  10. Remove the cookies from the cookie sheet and set on plates to cool.

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