Diabetic Thumbprint Cookies Food

SUGAR-FREE STRAWBERRY THUMBPRINT COOKIES

Steps:

• Place the oven rack in the center of your oven, and preheat to 350.
• Line cookie sheets with parchment paper, or spray with non-stick spray.
• Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
• Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined.
• In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
• In a small bowl, beat the egg white until frothy.
• Place the nuts on a small plate or shallow dish or bowl.
• Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet.
• With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves.
• Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
• Wait a few moments, then remove to a rack to cool completely.
• NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.

TASTY HOLIDAY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°.
• Spray cookie sheets with non-stick cooking spray.
• Beat cake mix, orange juice, orange peel and vanilla with mixer for 2 minutes.
• Increase speed to medium and beat 2 minutes more or until dough is smooth (dough should be very sticky still).
• With oiled hands, roll dough into 1 inch balls and place 2 1/2 inches apart on cookie sheets.
• Press the center of each ball with thumb and fill with 1/4 tsp of strawberry fruit spread.
• Sprinkle cookies with the chopped pecans.
• Bake for 8-9 minutes or until cookies are lightly golden brown and lose their shininess.
• Be sure that you don't overbake these cookies or they will be dry.
• Remove from oven and place on wire racks to cool completely.

ANGELS THUMBPRINT COOKIES

Steps:

• Combine flour baking soda and salt in medium bowl; set aside.
• Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
• Add flour mixture; mix well.
• Press mixture together to form a ball.
• Refrigerate 1/2 hour or overnight.
• Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
• Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
• Press down with thumb in center of each ball.
• Bake 10 to 12 minutes or until golden brown.
• Remove to wire rack and cool completely.
• Fill each thumbprint with about 1 teaspoon fruit spread.