Nutrition per serving may change if servings are adjusted.
¼ cup butter, softened
¼ cup granulated sugar (see Tip)
¼ cup packed brown sugar (see Tip)
½ teaspoon baking powder
¼ teaspoon ground cinnamon or ground cardamom
⅛ teaspoon baking soda
2 egg whites
½ teaspoon vanilla
½ cup all-purpose flour
¼ cup whole wheat pastry flour or whole wheat flour
1 cup quick-cooking rolled oats
1 egg white, lightly beaten
¾ cup finely chopped walnuts and/or pecans
¼ cup low-sugar strawberry, apricot, and/or red raspberry preserves
In a bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, cinnamon, and baking soda. Beat until combined, scraping bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in the flours. Stir in the oats. Cover and chill dough about 2 hours or until easy to handle.
Preheat oven to 375°F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into ¾-inch balls. Roll balls in the lightly beaten egg white; roll in nuts to coat. Place 2 inches apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.
Bake 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations. Cool on cookie sheet for 1 minute. Remove; cool on wire racks. Just before serving, spoon preserves into indentations in cookies.
Tip: We do not recommend using sugar substitutes in this recipe.
To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 2 days or freeze up to 3 months. To serve, thaw cookies, if frozen. Just before serving, spoon preserves into indentations in cookies.