Thumbprint Cookies

Ingredients

Nonstick cooking spray as needed
3 tablespoons Estee fructose
1 1/4 cups all-purpose flour
1/4 teaspoon Estee Salt-It
1 teaspoon baking powder
1/2 cup unsalted margarine
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon orange fruit spread
1 tablespoon water
1 egg white slightly beaten
1/2 cup walnuts finely chopped
4 tablespoons Estee any-flavor fruit spread

Method

Preheat oven to 350 degrees. Lightly grease or spray cookie sheet with nonstick cooking spray. Mix together fructose, flour, Salt-It, and baking powder. Add margarine, vanilla extract, lemon juice, orange fruit spread, and water; mix to form a soft dough. Roll into 1-inch balls.

Roll each ball first in egg white, then in walnuts. Place on cookie sheet and press thumb into center of each. Bake 12 to 14 minutes; cool on wire rack. When cooled, fill each thumbprint with 1/4 teaspoon fruit spread.

This recipe yields 16 servings. Serving size: 3 cookies.

Exchanges Per Serving: 1 Carbohydrate, 1 Fat.

Nutrition Facts: Calories 120; Calories from Fat 71; Total Fat 8g; Saturated Fat 1g; Cholesterol 0mg; Sodium 33mg; Carbohydrate 11g; Dietary Fiber 0g; Sugars 3g; Protein 2g.

Yield

16 Servings


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