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ww friendly jam shortbread thumb print cookies
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Jam shortbread thumbprint cookies

2SP blue, green & purple/2PP
Course Baking
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 36
Author Drizzle

Ingredients

  • 1 cup light butter I used Gay Lea light must be at room temperature
  • cup sugar
  • cup Stevia In The Raw® Bakers Bag
  • 1 teaspoon vanilla
  • 1 ¾ cup flour
  • 4-5 tablespoon no sugar added jam I used raspberry and wildberry
  • 2 tablespoon icing sugar confectionery sugar with a drop of water for icing (optional)

Instructions

  • Using an electric mixer beat together your butter (must be room temp) sugar, stevia and vanilla.
  • Turn mixer on low and slowly add in your flour.
  • Shape dough into a ball and wrap with saran wrap, refrigerate for 1 hour.
  • Preheat oven to 350F, line a large cookie sheet with parchment paper (I also used a little cooking spray)
  • Roll dough into 1 inch balls and place on cookie sheet, using finger press down into balls to form a small indent in cookie, the dough might crack slightly and that is ok.
  • Place a very small amount (about ¼ tsp) of jam into each cookie, do not put too much or you will end up with messy cookies.. For those interested I also made a few using nutella, I am not sure if the points would change, I did not figure that out, but as an option you can change your center filling.
  • Bake cookies for approx 15 minutes or until edges are a golden brown.
  • Coll on tray, optional to pipe with a little icing drizzle
  • Makes 36 cookies at 2 freestyle smart points each on all 3 MyWW programs (2PP, old WW program)
  • Nutritional info per cookie.. Calories 72...Fat 4.1g...Sat fat 1.7g...Carbs 7.2g...Fiber 0.2g...Sugars 2.9g...Protein 0.7g (numbers does not incl icing drizzle as that is optional)