PEANUT BUTTER AND JELLY THUMBPRINTS
These delicious, pretty cookies can be a great addition to Christmas baking. Use low sugar red and green preserves. It is possible to use green food coloring in a lighter colored jam. These are so tasty. I kept mine in the refrigerator. Wish I had some right now with my tea.
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
1/2 cup butter (125 mL)
1/2 cup peanut butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
2 tbsp Orange or Vanilla Da Vinci® Sugar Free Syrup, OR see alternative below (25 mL)
1 tbsp water (15 mL)
No-sugar-added jam
In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.
In food processor, process butter and peanut butter. Add liquid sweetener, Orange Da Vinci® Sugar Free Syrup and water; process. Add dry ingredients and process again. Shape dough into 1-inch (2.5 cm) balls. Place on ungreased cookie sheets. Press down the center of each ball with your thumb.
Bake in 350°F (180°C) oven 8 to 10 minutes or until lightly browned. Cool on cookie sheets before removing. Spoon about 1/4 tsp (1 mL) sugarless jam into center of each cookie. (This will add negligible carbs – probably around 0.3 grams).
Variation: Da Vinci® Alternative: Use water and 1 small packet sweetener (2.0 g carbs)
NOTE: Helpful Hints: This is an older recipe of mine obviously, but looking at it, I think there should be an egg in this.
Yield: 38 cookies
67.5 calories
1.7 g protein
5.9 g fat
0.0 g fiber
1.7 g carbs
NOTE: Helpful Hints: This is an older recipe of mine obviously, but looking at it, I think there should be an egg in this.
Yield: 38 cookies
67.5 calories
1.7 g protein
5.9 g fat
0.0 g fiber
1.7 g carbs
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