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Prep 20min
Total2hr10min
Servings28
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Ingredients
1/2
cup butter or margarine, softened
1 1/4
cups Gold Medal™ all-purpose flour
3
tablespoons sugar
1
egg
1/4
cup finely chopped crystallized ginger
2
tablespoons raspberry jam
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Steps
1
Heat oven to 350°F. Beat butter, flour, sugar and egg in medium bowl with electric mixer on medium speed until smooth. Beat in ginger just until combined.
2
Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Make indentation in each ball with finger or handle of wooden spoon.
3
Bake 12 to 15 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, 15 to 20 minutes.
4
Fill indentation in each cookie with slightly less than 1/4 teaspoon of the jam.
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Nutrition Facts
Serving Size:1 Cookie
Calories
70
Calories from Fat
35
Total Fat
4g
Saturated Fat
2g
Cholesterol
15mg
Sodium
30mg
Total Carbohydrate
8g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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