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Thumbprint Cookies |
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Serves: 16
Print this Recipe
Serving Size 1 muffin
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 oranges fruit spread
1 tablespoon water
1 egg white, slightly beaten
1/2 cup walnuts, finely chopped
4 tablespoons ESTEE fruit spread, any flavor
1. Preheat oven to 350°F. Lightly grease or spray cookie sheet with non-stick 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.
2. 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 tsp fruit spread.
Makes 4 Dozen Cookies (discrepancy with no. of servings below)
EXCHANGES
Starch 1 1/2
Fat 1/2
PYRAMID SERVINGS
Starch 1
Sweet 1/2
Fat 1/2
NUTRITION FACTS
Calories 135(31 calories from fat)
Fat 3 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 249 mg
Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 11 g
Protein 3 g
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