RCI-BR.005.0390.001
Low-fat Cherry Cookies
Low-fat Cherry Cookies from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1⅔ cups
- 1 tsp
- ¼ tsp
- unsalted butter5 tbspsoftened
- sugar or Splenda¾ cup
- Egg Beaters or other fat-free egg substitute¼ cup
- 1 tsp
- cherry jam (sugar free if desired)1 unit
- cherries16 wholefresh or frozen (no added sugar)
Method
1
Preheat oven to 375°F. In a small bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside.
2
In a large bowl, beat the softened unsalted butter and sugar together until light and fluffy, about 2–3 minutes.
3
Add the egg substitute and vanilla extract to the butter mixture, stirring until fully combined.
4
Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
5
Divide the dough into 16 equal portions and place them on a parchment-lined or lightly greased baking sheet, spacing them about 2 inches apart.
6
Make a small indent in the center of each dough portion using your thumb or the back of a spoon.
7
Spoon about ½ teaspoon of cherry jam into each indent, then top with one whole fresh or frozen cherry (no sugar added).
8
Bake for 10–12 minutes until the edges are lightly golden and the cookies are set but still soft in the center.
12 minutes
9
Remove from the oven and cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.