Ingredients for Sugar Free Strawberry Thumbprint Cookies
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How to Make Sugar Free Strawberry Thumbprint Cookies
- Preheat oven to 350°F (175°C). Position oven rack in the center.
- Line baking sheets with parchment paper or use a non-stick baking spray.
- In a small bowl, gently mash St. Dalfour sugar-free strawberry preserves to remove any large chunks of strawberries. Set aside.
- Cream together 1 cup (2 sticks) unsalted butter (or ½ cup butter and ½ cup margarine) and 1/4 cup Splenda (granulated, or equivalent sugar substitute) using an electric mixer until light and fluffy (at least 3 minutes).
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- In a small bowl, lightly beat 1 large egg white until frothy.
- Place ½ cup chopped nuts (your choice) in a shallow dish.
- Roll the dough into 1-inch balls.
- Dip each dough ball into the beaten egg white, then roll lightly in the nuts.
- Place the coated dough balls onto the prepared baking sheets.
- Using your thumb or the rounded end of a wooden spoon, make an indentation in the center of each cookie.
- Fill each indentation with ¼ to ½ teaspoon of the prepared strawberry preserves.
- Bake for 13-15 minutes, or until the edges are lightly golden brown and the nuts are toasted.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
16g
Carbs
3g
