Pecan thumbprint cookies
3SP each on blue, green & purple, 2PP
Servings: 36
Ingredients
- 3/4 cup light reduced fat butter, softened * I use one here in Canada by Gay Lea
- 1/4 unsweetened apple sauce
- 1/3 cup sugar
- 1/3 cup sugar substitute *such as stevia
- 1 tsp vanilla
- 1 3/4 cup flour
- FOR THE FILLING
- 2 Tbsp brown sugar
- 2 Tbsp unsweetened apple sauce
- 1 Tbsp honey
- 1/3 cup chopped pecans
Instructions
- In a bowl, beat together the butter, apple sauce, sugar, stevia and vanilla. Slowly mix in the flour on low speed.
- Shape the dough into a ball, wrap it in saran wrap, and refrigerate for an hour. If the dough feels too sticky you can add a little more flour.
- Preheat the oven to 350F and line a large cookie sheet with parchment paper. Add a bit of nonstick cooking spray.
- Roll the dough into 1-inch balls and place them on the cookie sheet. Use a finger to press down into the balls to form a small indent in each cookie.
- In a small bowl, mix together the ingredients for the filling. Place about 1 tsp of the mix into each cookie indent.
- Bake the cookies in the oven for 16 minutes or until the cookies are a golden brown.
Nutrition
Serving: 1cookie | Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 17mg | Sugar: 3g