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Pecan pie thumbprint shortbread cookies

3SP each on blue, green & purple, 2PP
Prep Time 1 hr
Cook Time 16 mins
Total Time 1 hr 16 mins
Course Baking
Servings 36


  • 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
  • 2 Tbsp brown sugar
  • 2 Tbsp unsweetened apple sauce
  • 1 Tbsp honey
  • 1/3 cup chopped pecans


  • 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 in saran wrap and refriderate for an hour *If dough feels too sticky you can add in a little more flour
  • 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.
  • In a small bowl mix together the ingredinets for the filling, brown sugar, apple sauce, honey and chopped pecans. Place approx 1 tsp into each cookie indent.
  • Bake in oven for 16 minutes or until cookies are a golden brown.
  • Makes 36 cookies, store in a sealed container, these cookies should freeze ok.
  • Note* If you do not want to use the artificial sugar/sweetner you can use 2/3 cup of regular sugar and these cookies will still be 3SP each