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Thumbprint Cookies

Looking for a lighter alternative to traditional Christmas cookies? Try these pretty jam-filled thumbprints. The melt-in-your-mouth treats have a buttery taste and get a nice crunch from chopped pecans.

30 ServingsPrep/Total Time: 25 min.

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

Directions

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

2 of 2

Thumbprint Cookies (continued)

Directions (continued)

browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon
jam; cool. Yield: 2-1/2 dozen.

Nutrition Facts: 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.