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Thumbprint Cookies

Thumbprint Cookies
This Recipe Is:

WebMD Recipe

Prep: 20 minutes | Cook: 16 minutes | Total Time: 36 minutes
  • 1/2 cup
    no- or low-trans fat margarine with 8 grams of fat per tablespoon
  • 1/4 cup
    granulated sugar
  • 1/4 cup
  • 1 large
    egg yolk or 2 tablespoons egg substitute
  • 1/2 teaspoon
    vanilla extract
  • 1/2 teaspoon
    almond extract
  • 3/4 cup
    unbleached white flour
  • 1/4 cup
    whole-wheat flour
  • 1/4 teaspoon
  • 1/2 cup
    whole blanched almonds
  • 1/3 cup
    less-sugar preserves or lemon curd
  1. Preheat oven to 350°F. In large mixing bowl, beat the margarine with sugar and sugar-substitute on medium speed until light and fluffy (about 3 minutes).
  2. Add egg yolk or egg substitute and vanilla and almond extracts; beat well.
  3. In a 4-cup measure, whisk the flours and salt together. Beat flour mixture into the margarine mixture gradually on low speed, just until combined.
  4. Put almonds in a small food processor and process until nicely ground. Beat into cookie dough mixture on low speed, just to combine.
  5. Use a cookie scoop (1/8 cup) to put dough on nonstick cookie sheet or jellyroll pan, about 2 inches apart (line with parchment paper if desired). Make a deep indentation in the center of each ball with your thumb.
  6. Bake for 8 minutes, then remove from oven. Fill center of each cookie with a slightly heaping 1-teaspoon measure of jam (if necessary, press down center of cookies again before filling with jam). Bake about 8 minutes more or until golden brown. Place cookies on wire rack to cool.
Nutritional Information

Makes: About 15 large (bakery size) cookies
  • Calories136
  • Protein2.5 g
  • Carbohydrates15 g
    • Dietary fiber1.3 g
  • Fat7 g
    • Saturated fat1.2 g
  • Cholesterol14 mg
  • Sodium78 mg
  • Calories from Fat49%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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