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Healthified Strawberry-Nut Thumbprints

Healthified Strawberry-Nut Thumbprints
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Based on 3 ratings

50% less sodium • 50% less sat fat than the original recipe—see the comparison. Whip up a batch of these tasty nut-and-oat gems. You’ll love having them as a guilt free answer when your sweet tooth calls.
Prep Time:30 min
Start to Finish:3 hr
makes:36 Servings
1/4cup butter, softened
1/2cup packed brown sugar
1/2teaspoon baking powder
1/4teaspoon ground cinnamon or ground cardamom
1/8teaspoon baking soda
2egg whites
1/2teaspoon vanilla
1/2cup Gold Medal® all-purpose flour
1/4cup Gold Medal® whole wheat flour
1cup quick-cooking rolled oats
1egg white
3/4cup finely chopped walnuts and/or pecans
1/4cup sugar-free 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 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°F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into ¾-inch balls. In a small bowl, lightly beat the 1 egg white; roll dough balls in egg white. Roll dough balls 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 sheets for 1 minute. Transfer cookies to a wire rack to cool.
4.Just before serving, spoon preserves into indentations in cookies.
To Store: Layer unfilled cookies between waxed paper in an airtight container. Cover and seal. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Just before serving, spoon preserves into indentations in cookies.
Nutritional Information
1 Serving: Calories 60 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 20mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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Delicious
These cookies were a hit!! Everyone ate them up within 10 minutes! I definitely recommend making these!
Posted at 9:40 AM on October 1 2010 by Nays
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