Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Jam Thumbprints




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1/2 cup (1 stick) unsalted butter
1/2 cup Splenda for baking
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup sugar-free jam
1 tablespoon confectioners’ sugar



Recipe



In a large bowl, beat the butter and Splenda until combined. Beat in the egg and vanilla.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the butter mixture until just combined. Shape into a disk. Add additional 1 to 2 tablespoons flour if dough seems sticky. Wrap in plastic wrap and refrigerate for 2 hours.


Preheat oven to 375°. Form dough into 48 balls, about 1 well rounded teaspoon each. If dough seems crumbly, work with slightly wet hands. Place on greased baking sheets. Make indentation in center of each cookie with finger or small spoon. Bake for 10 minutes until lightly browned. Remove to wire rack to cool completely. Press indentations with a small spoon if puffed up.


When cool, dust with confectioners’ sugar and fill each with about 1/2 teaspoon jam.