Walnut Raspberry Thumbprints
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 56.6
- Total Fat: 2.5 g
- Cholesterol: 1.7 mg
- Sodium: 30.7 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.4 g
View full nutritional breakdown of Walnut Raspberry Thumbprints calories by ingredient
Number of Servings: 36
Ingredients
1/4 cup butter, softened
1/4 cup granulated sugar or sugar substitute blend* equivalent to 1/4 cup granulated sugar
1/4 cup packed brown sugar or brown sugar substitute blend* equivalent to 1/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon or ground cardamom
1/8 teaspoon baking soda
2 egg whites
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour or whole wheat flour
1 cup quick-cooking rolled oats
1 egg white, lightly beaten
3/4 cup finely chopped walnuts and/or pecans
1/4 cup low-sugar strawberry, apricot, and/or red raspberry preserves
Directions
1.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Cover and chill dough about 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into 3/4-inch balls. Roll balls in the 1 egg white; roll in nuts to coat. Place on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.
3. Bake for 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations when cookies are removed from oven. Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool.
4. Just before serving, spoon preserves into indentations in cookies. Makes about 36 cookies.
Tip*Sugar Substitutes: Choose from Splenda® Baking Blend or Equal® Sugar Lite to substitute for the granulated sugar. Choose Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/4 cup of each sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 55 cal., 6 g carbo.
Storage Layer unfilled cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 2 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Just before serving, spoon preserves into indentations in cookies.
Serving Size: 36
Number of Servings: 36
Recipe submitted by SparkPeople user PROMANCHUK.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Cover and chill dough about 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into 3/4-inch balls. Roll balls in the 1 egg white; roll in nuts to coat. Place on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.
3. Bake for 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations when cookies are removed from oven. Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool.
4. Just before serving, spoon preserves into indentations in cookies. Makes about 36 cookies.
Tip*Sugar Substitutes: Choose from Splenda® Baking Blend or Equal® Sugar Lite to substitute for the granulated sugar. Choose Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/4 cup of each sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 55 cal., 6 g carbo.
Storage Layer unfilled cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 2 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Just before serving, spoon preserves into indentations in cookies.
Serving Size: 36
Number of Servings: 36
Recipe submitted by SparkPeople user PROMANCHUK.