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Skinny Strawberry-Nut Thumbprints
Skinny Strawberry-Nut Thumbprints
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Prep Time:
30 minutes
Total Time:
3 hours
Healthier nut and oat cookies with reduced sodium and saturated fat. Satisfy your sweet cravings guilt-free!
Ingredients:
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon or ground cardamom
  • 1/8 teaspoon baking soda
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 cup Gold Medal™ whole wheat flour
  • 1 cup quick-cooking rolled oats
  • 1 egg white
  • 3/4 cup finely chopped walnuts and/or pecans
  • 1/4 cup sugar-free strawberry, apricot, and/or red raspberry preserves
Instructions:
  • In a large bowl, cream the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, and baking soda. Mix until well combined, scraping the sides of the bowl occasionally. Incorporate the 2 egg whites and vanilla, mixing well. Gradually add the all-purpose flour and whole wheat flour, using the mixer. Fold in any remaining flour and oats with a wooden spoon. Refrigerate the dough for about 2 hours, or until it's easy to work with.
  • Preheat your oven to 375°F. Prepare two large cookie sheets by greasing them lightly or lining them with parchment paper. Shape the dough into 3/4-inch balls. Lightly beat the egg white in a small bowl, then coat the dough balls with it. Roll the dough balls in nuts to cover them, then place them on the prepared cookie sheets. Use your thumb to create an indentation in the center of each cookie.
  • Bake until edges are golden brown, about 7 to 8 minutes. If indentations puff up, gently press with the back of a measuring teaspoon once out of the oven. Let cool on sheets for 1 minute, then transfer to a wire rack to cool completely.
  • Spoon preserves into cookies right before serving.

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