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Strawberry and Almond Thumprint Cookies
Source: Polaner Sugar Free With Fiber

Almond cookies with a drop of strawberry preserves.

Prep Time: 15 minutes
Cook Time: 13 minutes
Difficulty: Easy

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 80.2
Total Carbs 8.7 g
Dietary Fiber 0.6 g
Sugars 2.7 g
Total Fat 5.7 g
Saturated Fat 1.0 g
Unsaturated Fat 0.2 g
Potassium 18.2 mg
Protein 1.3 g
Sodium 58.1 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  margarine
0 1/2 cup  sweetener (sugar substitute)
2 each  eggs
1 tsp  almond extract
0.125 tsp  salt
2 cup  white all purpose flour
1 cup  whole almonds
0 1/4 cup  Polaner Sugar Free with Fiber Strawberry Preserves
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl on low speed beat margarine and sugar until fluffy.
  3. Add yolks, almond extract, and salt until blended.
  4. Add all flour at once and beat together on low speed 2 minutes, scraping bowl often.
  5. In a small bowl beat whites slightly. Roll dough into balls. Dip balls in the egg whites and roll in the almonds.
  6. Place on baking sheet sprayed with non stick cooking spray. Press thumb deeply to form thumbprint.
  7. Bake at 350 degrees F. for 10 to 13 minutes. Cool on wire racks.
  8. Fill cookies with 1/2 teaspoon Polaner Sugar Free with Fiber Strawberry Preserves.

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