Tasty Holiday Thumbprint Cookies

This is another recipe from Diabetic Cooking magazine. A great low fat, low carb version of an old family favorite. 1 serving = 1/2 starch

• Ready In: 14 mins
• Serves: 20
• Yields: 20 cookies

Ingredients

• 1 (8 ounce) package  sugar-free yellow cake mix
• 3  tablespoons  orange juice
• 2  teaspoons orange zest
• 1⁄2 teaspoon vanilla
• 4  teaspoons  strawberry all-fruit spread (or your favorite all-fruit spread)
• 2  tablespoons pecans, chopped

Directions

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