Walnut-Raspberry Thumbprints

These tiny jam-filled tidbits are a festive addition to a holiday buffet table or cookie tray.

CARB GRAMS PER SERVING: 7

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maui.nana62 says:

Have not made them yet. Do need the serving size. Can someone help with this? Aloha & Mahalo.

Nutrition Facts Per Serving:

Calories60
Total Fat (g)3
Saturated Fat (g)1
Cholesterol (mg)3
Sodium (mg)22
Carbohydrate (g)7
Fiber (g)1
Protein (g)1
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Other Carbohydrates (d.e.).5
Fat (d.e.).5

1/4	cupbutter, softened
1/4	cupgranulated sugar or sugar substitute blend* equivalent to 1/4 cup granulated sugar
1/4	cuppacked brown sugar or brown sugar substitute blend* equivalent to 1/4 cup brown sugar
1/2	teaspoonbaking powder
1/4	teaspoonground cinnamon or ground cardamom
1/8	teaspoonbaking soda
2	egg whites
1/2	teaspoonvanilla
1/2	cupall-purpose flour
1/4	cupwhole wheat pastry flour or whole wheat flour
1	cupquick-cooking rolled oats
1	egg white, lightly beaten
3/4	cupfinely chopped walnuts and/or pecans
1/4	cuplow-sugar strawberry, apricot, and/or red raspberry preserves

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.

*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.

To store: 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.