Thumbprint cookies with jam
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 255.3
- Total Fat: 14.9 g
- Cholesterol: 36.1 mg
- Sodium: 208.4 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
IntroductionThese aren't very low calorie, but the cookies are big and rich enough to satisy at 255 calories. Delete the nuts and try Splenda Brown sugar to further reduce the calories. These aren't very low calorie, but the cookies are big and rich enough to satisy at 255 calories. Delete the nuts and try Splenda Brown sugar to further reduce the calories.
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1/4 tsp. salt
1 large egg, separated
1/2 tsp. vanilla
1 cup flour
1/4 cup finely chopped nuts (walnuts, pecans or almonds)
2/3 cup any flavor fruit jam (White Oak Wild Blueberry & Basil)
The original recipe called for baking the cookie balls for 5 minutes. Pulling them out of the oven and denting them. Then adding the jam and baking for 8 more minutes. The cookies spread slightly more with my method, but there's no other discernable difference. I haven't tried it with Splenda brown sugar, which would reduce the calorie count.
Cream the butter, sugar and salt thoroughly. Add the egg yolk and beat thoroughly.
Beat in vanilla. Beat in flour and mix thoroughly.
Shape dough into balls (about 1 1/2 inches).
Roll in egg whites and then in nuts.
Place on cookie sheet about 2 inches apart. With thumb, or back of teaspoon, dent each cookie. Place jam into indentation.
Bake for 13 minutes. Remove cookie sheet and allow cookies to become firm before removing them from cookie sheet to finish cooling.
Serving Size: Makes about 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user ALFVAEN.