Thumbprint Cookies

1 c butter or margarine, softened
¾ c powdered sugar
¼ t salt
1½ t vanilla
1¾ c self-rising flour
1½ c raisin bran cereal
¾ c fruit preserves

Preheat oven to 375 degrees. Beat butter in large bowl until smooth. Slowly add powdered sugar and salt, beating until light and fluffy. Mix in vanilla and then stir in flour and cereal. With your hands, roll dough into 1-inch balls. Place on ungreased cookie sheets and, with your thumb, press an indentation in center of each ball. Bake for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheets and cool on wire racks. Fill indentations with preserves.

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by Chris Tramel


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