Fruit sweet and sugar free - raspberry thumbprint cookies

3 dozen

Ingredients

Quantity Ingredient
1½ cup Walnuts
1¼ cup Butter
⅝ cup Fruit sweetener
3 Egg yolks
1¼ teaspoon Vanilla extract
2½ cup Brown rice flour
½ teaspoon Salt
3 Egg whites
¾ cup Low sugar raspberry jam

Directions

Preheat the oven to 350 degrees. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using a pulsing action, until they are finely ground. Do not overprocess or you will end up with a paste.

Cream together the butter and fruit sweetener until light and fluffy.

Add the egg yolks one at a time, beating well between each addition.

Stir in the vanilla, flour and salt. Cover the dough and refrigerate for 20 minutes to make it easier to handle. Preheat the oven to 350 degrees. Line baking sheets with baking paper. Use a #24 scoop (2 tablespoons) or a spoon to scoop out the dough and form in into balls. In a small bowl, stir the egg whites with a fork just to break them down. Roll the cookie balls in the egg whites. Then drain the cookies and roll them in the ground walnuts. Place the cookie balls 2 inches apart on the prepared baking pans. Flatten each ball to ⅓ inch thickness. Then press a thumbprint in the center of each cookie.

Fill each indentation with 1 teaspoon of raspberry jam. Bake the cookies in the preheated oven on an insulated or double pan for 15-18 minutes, until the cookies are golden around their edges. Let the cookies cook completely on the pans before removing them. As these are especially fragile when they are warm, handle them with care.

Submitted By JANE KNOX On 11-10-94

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