Raspberry Thumbprint Cookies

40 Cal

Nutritional Facts

Serving Size: 1 Cookie

Servings per Recipe: 16

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	40 Cal	Calories from Fat	-
Total Fat	1.5g	Saturated Fat	1g
Cholesterol	-	Sodium	-
Total Carbs	8g	Dietary Fiber	0g
Sugars	1g	Protein	1g

¾ cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 2 egg whites, 4 teaspoons SweetN Low 8oz. Box or 20 packets of SweetN Low®, 1 ½ tablespoons butter, melted, 1 teaspoon vanilla, Sugar free raspberry preserves

Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl whisk to combine flour, cocoa powder, baking powder, and salt. In a separate medium bowl whisk to combine egg whites, Sweet N Low, butter, and vanilla. Stir flour mixture into wet ingredients, then knead until mixture forms a dough. It will be very stiff. Divide dough into 16 pieces, then roll each piece into a ball. Place on baking sheet and use thumb to press an indentation in center of each piece of dough. Fill indentations in cookies with raspberry preserves. Bake until cookies are firm, 8-10 minutes. Let cool completely on a rack on baking sheet.