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Walnut Raspberry Thumbprints
Walnut Raspberry Thumbprints
0 Reviews
From: Diabetic Living Magazine
Little oatmeal cookies are rolled in nuts, baked, then filled with jewel-colored fruit preserves for a sweet and pretty treat.
- By: Diabetic Living Magazine
Ingredients 40 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 40 servings
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
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1 cookie
- Per serving: 61 calories; 3 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 1 g protein; 9 mcg folate; 3 mg cholesterol; 4 g sugars; 40 IU vitamin A; 1 mg vitamin C; 8 mg calcium; 0 mg iron; 23 mg sodium; 39 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ fat, ½ starch
