FRUITY FINGERPRINT COOKIES

What You'll Need:

• 3/4 cup sugar 
• 1/2 cup margarine, light 
• 1/4 cup liquid egg substitute 
• 2 teaspoons vanilla extract, divided 
• 1 3/4 cup all-purpose flour 
• 2 tablespoons skim milk 
• 1/2 cup finely chopped walnuts 
• 1/4 cup sugar-free fruit preserves for filling 

What To Do:

1. Preheat the oven to 350 degree F. 
   
2. In a large bowl, combine the sugar, butter, egg, and 1 teaspoon of the vanilla. Add the flour, milk, and remaining 1 teaspoon of vanilla; mix well. 
   
3. Shape into balls, then roll the balls in the chopped walnuts. 
   
4. Place on cookie sheets that have been coated with nonstick vegetable cooking spray. Press thumb into the center of each cookie ball to make an indentation, then fill each "imprint" with your favorite preserves. Bake for 15 to 20 minutes or until light golden. 
   
   Makes about 2 dozen cookies.