Thumbprint Cookies

Recipe Ingredients

		Nonstick cooking spray - as needed
3 tablespoons	45ml	Estee fructose
1 1/4 cups	78g / 2.8oz	All-purpose flour
1/4 teaspoon	1.3ml	Estee Salt-It
1 teaspoon	5ml	Baking powder
1/2 cup	99g / 3.5oz	Unsalted margarine
1/2 teaspoon	2.5ml	Vanilla extract
1 teaspoon	5ml	Lemon juice
1 tablespoon	15ml	Orange fruit spread
1 tablespoon	15ml	Water
1		Egg white - slightly beaten
1/2 cup	73g / 2.6oz	Walnuts - finely chopped
4 tablespoons	60ml	Estee any-flavor fruit spread

Recipe Instructions

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.

Source:
American Diabetes Association at http://www.diabetes.org

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