Raspberry Thumbprint Cookies with Health One Meal Replacement

Health Nutrition Technologies has some great recipes on their Health One Meal Replacement facebook page under notes. Apricot or Raspberry Fruit Snaps is one of those recipes. When I read the recipe, childhood memories came flooding in.  These were the "Thumbprint Cookies" of my childhood!

One Serving of Raspberry Thumbprint Cookies

Thumbprint Cookies were so much fun to make! My sister and I would roll little balls of dough and place them on a baking sheet. Next we would take our small thumbs and push little dents into the middle of each ball of dough. Then mom would patiently spoon small drops of jam into each hole and pop them into the oven. Out of the oven came wonderful smells, amazing memories and some tasty cookies.

So, with a few changes from the original Health One recipe...here are Raspberry Thumbprint Cookies (AKA Apricot or Raspberry Fruit Snaps) made with Health One Meal Replacement!

PLEASE NOTE: the original recipe was for two servings. My recommendation is to make only one serving at a time - unless you are going to eat them all right away. The preserves have a high water content, which will make the cookies gooey if they sit around. The recipe below is for one serving only. A few of the photos will reflect two servings (i.e. two meal replacements in the ingredients photo).

Calories - One Serving
Meal Replacement - 160 calories
Additives - 30 calories

Ingredients:

• 1 packet Vanilla Meal Replacement
• 1 tablespoon Sugar-Free, Fat-Free Vanilla Pudding
• 1/8 teaspoon Baking Soda
• 1/2 teaspoon Splenda
• 1/2 teaspoon Vanilla
• 1-2 tablespoons Water
• 1.5 teaspoon Raspberry Sugar-Free Preserves

Instructions:

• Mix the dry ingredients.
• Blend in vanilla and 1 tablespoon of water..
• Slowly add the 2nd tablespoon of water - you want the dough to be stiff so that you will be able to roll it into balls.

• Chill the dough for about 15 minutes in the refrigerator.
• Using your hands roll the dough into six balls, 1 inch in diameter - work quickly so that the dough doesn't stick to your hands. If it does, stick it back into the refrigerator for a few minutes. You may also dampen your hands - just a bit. This will also help the dough to keep from sticking.
• Place the balls of dough on a baking sheet covered with parchment paper.
• Moisten your little finger and press indentations into the ball of dough.

• Using a small spoon, place a small amount of preserves in the "thumbprints" in the balls of dough.
• Bake at 350 degrees for 10-12 minutes.

Quick Trick! When cooking we need to use the right tools. When cooking small, we need to use the right "sized" tools. In the photo next to the jar of preserves are three spoons: 1) a spoon used to eat with - called a teaspoon, but not for measuring; 2) a tiny spoon - the size that you would use to feed an infant; and, 3) a tablespoon for measuring. For this recipe, I used the tiny spoon and dropped about 1/8-1/4 teaspoon of preserves into each cookie. The tiny spoon made it so much easier to manage. See my blog post: Cooking Small - Tools of the Trade for more information on tools to use when you're cooking small.