Recipe by Charmed
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.
Top Review by marnie3
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.
- 118.29 ml butter (softened) or 118.29 ml margarine (softened)
- 59.14 ml Splenda granular
- 1 large egg, separated
- 4.92 ml vanilla
- 236.59 ml all-purpose flour
- 0.59 ml salt
- 177.44 ml walnuts, finely chopped and very lightly toasted (pecans or almonds will work as well)
- 118.29 ml st. dalfour strawberry preserves
Directions See How It's Made
- 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.