Santa's Thumbprints
Yield
36 servingsPrep
20 minCook
15 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
whole, or egg white |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
rolled oats
quick or old-fashioned, uncooked |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
nuts
finely chopped |
|
| ⅓ | cup |
jelly
or preserves |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
whole, or egg white |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
rolled oats
quick or old-fashioned, uncooked |
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
finely chopped |
|
| 79 | ml |
jelly
or preserves |
* |
Directions
Heat oven to 350℉ (180℃).
Beat margarine and sugar in large bowl until fluffy.
Blend in egg and vanilla.
Add combined oats and flour; mix well.
Shape into 1inch balls; roll in chopped nuts.
Place 2 inches apart on ungreased cookie sheet.
Make indentation in center of each ball with thumb.
Fill each thumbprint with about ¼ teaspoon jelly.
Bake 12 to 15 minutes or until light golden brown.
Cool completely on wire rack.
Store loosely covered.
Makes about 3 dozen cookies.
