If you have known me for any amount of time you would know I am not a fabulous baker. I can cook dinner pretty good but baked goods are a struggle. I am usually too impatient to follow all the steps. Last night I made the dough for these holiday thumbprint cookies, and started to preheat the oven. I then realized the dough was supposed to chill for 2 hours or more. So, I turned off the oven, put the dough in the refrigerator over night and baked them this morning. They actually turned out really good. Want the recipe? Keep reading. If I can make these so can you!

The recipe for holiday thumbprint cookies uses Stevia In The Raw and Sugar In The Raw. This helps to reduce the calories, but still allow the cookies to rise, brown and still be moist. The nice thing about Stevia In The Raw is it derives almost all of its sweetness from stevia leaf extract instead of sugar alcohols. This stevia does not leave an aftertaste like some of the other stevia based products.

Holiday Thumbprint Cookies

Holiday Thumbprint Cookies

Ingredients

1 stick unsalted butter softened
1/4 cup Sugar In The Raw®
2 tbsp Stevia In The Raw®
2 eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp sea salt
1/2 cup preserves or jelly

Instructions

In a large bowl, beat butter with Sugar In The Raw® and Stevia In The Raw® until pale and fluffy.
Beat in eggs and vanilla.
Add flour, baking powder, and salt and stir in until combined.
Roll into a ball, wrap tightly in plastic wrap, and chill at least 2 hours.
Preheat oven to 375°F and line a cookie sheet with parchment.
Form dough into 1” balls, place 1” apart on cookie sheets, and use your finger to make an indentation in each cookie.
Bake 8 minutes, then remove from oven and use the handle of a wooden spoon to reinforce the indentation.
Bake 2-4 more minutes.
Cool completely and fill cookie centers with preserves or jelly.