- Recipe created by FabFood on Dec 29, 2007
- Permalink: http://sheknows.com/recipes/dairy-free-raspberry-surprise-cookies
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- 2 1/2 sticks (20 tablespoons) unsalted, nondairy margarine (such as Fleischmann's), cold
- 3/4 cup sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, fluffed, spooned, and measured into measuring cups
- 4 tablespoons seedless raspberry preserves
- 35 pecan halves
- 1. Preheat oven to 375°F. with racks in the upper and lower thirds of the oven. Line two cookie sheets with kosher parchment paper (such as Reynolds). Cut 2 more sheets of parchment paper to the same size and set them aside.
- 2. Place the margarine I a large mixer bowl. Beat on medium speed to blend it slightly. Gradually Beat in the sugar. Continue to Beat the mixture on medium speed, until lightened in texture and color, about 3 to 5 minutes.
- 3. Beat in the egg yolks, on at a time, until well blended. Beat in the vanilla. Add the flour all at once, and Beat on low until the dough starts to come together. Using your hands, knead the dough until well mixed and smooth.
- 4. Pinch off enough dough to form a 1 inch ball (about the size of a malted milk ball). Roll the dough lightly between the palms of your hands until it's round and smooth. Place on the cookie sheets about 2 inches apart from each other. Using the end of a wooden spoon, make an indentation in the center of each cookie. Wiggle the handle back and forth to enlarge the hole to about 1/4 inch wide and deep. Fill the holes with raspberry preserves. Press a pecan half on top of each hole. Bake for 7 minutes. Move top cookie sheet to the lower rack and the bottom sheet to the top. Bake for 6 to 8 minutes more until the cookie are firm but un-browned on top. Slide the parchment onto cooling racks.