2003 Thumbprint Cookies

By boandozzy

One serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 64 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Thumbprint Cookies in Light & Tasty December/January 2003, p31

Ingredients

• 6 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon butter flavoring or almond extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg white
• 1/3 cup chopped pecans
• 7-1/2 teaspoons assorted jams

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually stir into creamed mixture and mix well.

Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans.

Place nut side up 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each.

Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool. Yield: 2-1/2 dozen.