Pretty Cookies!

Raspberry Thumbprint Cookies

2 dozen (serving size: 1 cookie)

1/3 cup granulated sugar
3 tablespoons light butter , softened
2 tablespoons light cream cheese, softened
1/2 teaspoons vanilla extract
1 large egg white
1 cup white whole wheat flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray

Drizzle:
1/3 cup raspberry preserves (all-fruit preserves)
1/2 cup powdered sugar
1/4 teaspoon almond or vanilla extract
red food coloring

Preheat oven to 375°.

Beat granulated sugar, cream cheese and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Place dough in the refrigerator for one hour or so. It will be less sticky and easier to work with. Form 1/2 inch balls by rolling between the palms of your hands. Place balls on sprayed cookie sheet. Press with your finger to form a small well in the center of each cookie. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Let cookies stand 1 minute and then remove and place on wired cooling racks.

Combine powdered sugar, food coloring and almond extract; stir well with a whisk. Drizzle sugar mixture over completely cooled cookies. Enjoy!