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Low-Fat Thumbprint Cookies


Low Fat Thumbprint Cookies

Low Fat Thumbprint Cookies

Fiona Haynes
I find these little cookies irresistible. Despite trying to make these cookies low fat, I still firmly believe a little butter is necessary with these. I use just a 1/4 cup. Enjoy these little cookies with a cup of nonfat cocoa. This is the perfect cookie recipe for kids to make.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1/4 cup butter, softened
  • 1/2 cup light brown sugar, firmly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup good-quality raspberry jam


Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silicone mat.

In a large bowl, cream butter and brown sugar together using an electric mixer. Add egg and vanilla, and mix until blended.

Whisk together flour and salt in a small bowl. Gradually add flour to wet ingredients, and mix with a wooden spoon, forming a large ball.

If the dough is sticky, refrigerate for an hour before proceeding. Otherwise, go ahead and form 1-inch balls and place them 1-inch apart on the cookie sheet, making a deep thumbprint in the center of each.

Bake for 10 minutes. Remove from oven. After one minute, place on a wire rack to cool. Ad a little raspberry jam to the center of each cookie.

Makes about 20 cookies.

Per Cookie: Calories 101, Calories from Fat 24, Total Fat 2.6g (sat 1.5g), Cholesterol 17mg, Sodium 37mg, Carbohydrate 17.8g, Fiber 0.4g, Protein 1.4g

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