Coconut Thumb Prints
|Low fat creamed cottage cheese||4 Ounce|
|Butter||6 Tablespoon, softened|
|Vanilla extract||1 Teaspoon|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1⁄2 Cup (8 tbs)|
|Coconut sugar||1⁄3 Cup (5.33 tbs)|
|Red currant jelly||2 Tablespoon, divided|
1 Preheat the oven to 350° Fahrenheit.
2 Spray 2 baking sheets with vegetable spray.
3 In a food processor, add cheese, butter, honey and vanilla; process until blended.
4 In a large bowl, combine whole wheat pastry flour and unbleached white flour together and mix thoroughly with a wire whisk.
5 Using a wooden spoon, blend in the cheese-butter mixture.
6 Place in the refrigerator and chill until firm enough to hold shape.
7 Between the palms of your hands, roll bits of dough (about 1 teaspoon) into 1-inch balls.
8 Roll the prepared balls in Coconut Sugar.
9 On prepared baking sheets, arrange the balls about 1 inch apart.
10 Flattening slightly with the back of spatula.
11 Create a small indentation in each cookie, with the back of spoon,
12 Fill each indentation with 1/8 teaspoon jelly
13 Bake, 1 sheet at a time, on the middle shelf of oven, for 15 to 20 minutes until coconut is lightly browned.
14 Remove to wire racks and allow to cool.
15 Serve as desired.