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Jam shortbread thumbprint cookies

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

Ingredients
  

  • 1 cup light butter I used Gay Lea light must be at room temperature
  • 1/3 cup sugar
  • 1/3 cup Stevia In The Raw┬« Bakers Bag
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 4-5 Tbsp no sugar added jam I used raspberry and wildberry
  • 2 Tbsp 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 1/4 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)