Peanut Butter and Jelly Thumbprints (GF)

  

PEANUT BUTTER AND JELLY THUMBPRINTS

These delicious, pretty cookies can be a great addition to Christmas baking.  Use low sugar red and green preserves.  It is possible to use green food coloring in a lighter colored jam.  These are so tasty.  I kept mine in the refrigerator.  Wish I had some right now with my tea.

2 cups Gluten-Free Bake Mix, (500 mL)

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¹/₂ tsp baking powder (2 mL)

¹/₄ tsp baking soda (1 mL)

¹/₄ tsp salt (1 mL)

¹/₂ cup butter (125 mL)

¹/₂ cup peanut butter (125 mL)

²/₃ cup SPLENDA^® Granular (150 mL)

2 tbsp Orange or Vanilla Da Vinci^® Sugar Free Syrup (25 mL)

1 tbsp water (15 mL)

Sugarless jam

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, baking soda and salt. 

In food processor, process butter and peanut butter.  Add SPLENDA^® Granular, Orange Da Vinci^® Sugar Free Syrup and water; process.  Add dry ingredients and process again.  Shape dough into 1-inch (2.5 cm) balls.  Place on ungreased cookie sheets.  Press down the center of each ball with your thumb. 

Bake in 350°F (180°C) oven 8 to 10 minutes or until lightly browned.  Cool on cookie sheets before removing.  Spoon about ¹/₄ tsp (1 mL) sugarless jam into center of each cookie.  (This will add negligible carbs – probably around 0.3 grams).

Variation:  Da Vinci^® Alternative:  Use water and 1 SPLENDA^® packet. (2.0 g carbs)