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    You are in: Home / Recipes / Sugar-Free Strawberry Thumbprint Cookies Recipe
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    Sugar-Free Strawberry Thumbprint Cookies

    Sugar-Free Strawberry Thumbprint Cookies. Photo by RecipeJunkie8

    1/2 Photos of Sugar-Free Strawberry Thumbprint Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Charmed's Note:

    You won't miss the sugar in these cookies, which I adapted from a traditional recipe. The splenda should be the type that measures the same as sugar. If not, you want enough to equal 1/4 cup sugar. I recmmend using either all butter or at least 1/2 butter and half margarine, I also highly recommend using the St. Dalfour Strawberry Preserves, otherwise you won't get as good results. They are absolutely wonderful, sugar free with no artificial sweeteners and much better and more flavorfful than any other brand I've ever tried. I can't even tell the difference between the St. Dalfour strawberry preserves and those with sugar. It's worth the effort and price if you can find them. The company has a website you can order from, and tther flavors are great as well. Also note that if you plan to store the cookies for a bit, it might be better to bake them without the preserves and fill them just before serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the oven rack in the center of your oven, and preheat to 350.
    2. 2
      Line cookie sheets with parchment paper, or spray with non-stick spray.
    3. 3
      Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
    4. 4
      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.
    5. 5
      In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
    6. 6
      In a small bowl, beat the egg white until frothy.
    7. 7
      Place the nuts on a small plate or shallow dish or bowl.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
    11. 11
      Wait a few moments, then remove to a rack to cool completely.
    12. 12
      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.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on February 14, 2012

      45

      I made a first batch with margarine. They were very good. I made a second batch with real butter and they totally fell apart. So I suggest, do NOT use real butter. Also, refridgerate for at least 1 hr. The dough is very sticky.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2011

      25

      The flavor of the cookies is delicious but they just fell apart. I don't know if there's anything I could have done differently but I tried to follow the recipe carefully. They fall to pieces after one bite. I still plan to eat all of them though!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2011

      55

      Delicious! Light and flaky. These cookies didn't last long as we ate them right off of the cookie sheet. You are right-can't even taste the missing sugar. My husband does not eat sugar and I made these for him for a treat after he spent 2 hours snow-bowing our driveway! I left some plain and added the jam to the rest.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Sugar-Free Strawberry Thumbprint Cookies

    Serving Size: 1 (27 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 118.5
     
    Calories from Fat 69
    58%
    Total Fat 7.7 g
    11%
    Saturated Fat 3.2 g
    16%
    Cholesterol 21.5 mg
    7%
    Sodium 61.4 mg
    2%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.0 g
    16%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    Splenda granular

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