SUGAR-FREE STRAWBERRY THUMBPRINT COOKIES
You won't miss the sugar in these cookies, which I adapted from a traditional recipe. The splenda should be the type that measures the same as sugar. If not, you want enough to equal 1/4 cup sugar. I recmmend using either all butter or at least 1/2 butter and half margarine, I also highly recommend using the St. Dalfour Strawberry Preserves, otherwise you won't get as good results. They are absolutely wonderful, sugar free with no artificial sweeteners and much better and more flavorfful than any other brand I've ever tried. I can't even tell the difference between the St. Dalfour strawberry preserves and those with sugar. It's worth the effort and price if you can find them. The company has a website you can order from, and tther flavors are great as well. Also note that if you plan to store the cookies for a bit, it might be better to bake them without the preserves and fill them just before serving.
Provided by Charmed
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place the oven rack in the center of your oven, and preheat to 350.
- Line cookie sheets with parchment paper, or spray with non-stick spray.
- Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
- Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined.
- In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
- In a small bowl, beat the egg white until frothy.
- Place the nuts on a small plate or shallow dish or bowl.
- Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet.
- With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves.
- Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
- Wait a few moments, then remove to a rack to cool completely.
- NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.
Nutrition Facts : Calories 118.5, Fat 7.8, SaturatedFat 3.3, Cholesterol 21.5, Sodium 61.4, Carbohydrate 10.9, Fiber 0.6, Sugar 4, Protein 1.7
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Zahid Baloch
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Zannat Begum
[email protected]These cookies are seriously addictive! I can't stop eating them. The strawberry filling is the perfect balance of sweet and tart. I highly recommend trying this recipe.
Akisi Ellen
[email protected]These cookies are a quick and easy treat to make. The dough comes together quickly and the cookies bake in just 10 minutes. They're perfect for when you're short on time.
Marnus Prinsloo
[email protected]These cookies are packed with healthy ingredients like almond flour, oat flour, and strawberries. They're also low in sugar and carbs, making them a great choice for those who are health-conscious.
H.A Hacker
[email protected]Overall, these cookies are a solid choice for those looking for a healthier alternative to traditional thumbprint cookies. The texture is a bit different due to the almond and oat flours, but the flavor is still good. I would recommend trying them if
Elizaveta
[email protected]This was my first time making thumbprint cookies and they turned out great! The recipe was easy to follow and the cookies were delicious. I'll definitely be making these again.
Laurette Beitz
[email protected]My kids loved these cookies! They're the perfect after-school snack or lunchbox treat. I also appreciate that they're made with healthy ingredients.
Cowena Nordmann
[email protected]These cookies are a lifesaver for those of us on a low-carb diet. They're sweet and satisfying without being too high in carbs. I love having them as a snack or dessert.
Ruby Flaherty
[email protected]As someone who is gluten-free, I was thrilled to find this recipe. The cookies turned out perfectly and were just as delicious as traditional thumbprint cookies. I will definitely be making these again!
Chris Leonard
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved the combination of sweet and tart flavors. The cookies were also very easy to make, which is always a bonus.
Marina Pierson
[email protected]These sugar-free strawberry thumbprint cookies are a delightful treat! The almond flour and oat flour base gives them a nice texture, and the strawberry filling is sweet and tangy. I love that they're also gluten-free and low-carb, making them a heal