# Thumbprint Cookies

Made with real thumbprints!

Ingredients

1. 2 oz Cream Cheese
2. 2 oz Butter, softened
3. 5 tbsp Erythritol, granulated
4. 1/2 tsp Vanilla extract
5. 1 Egg
6. 1 1/2 cups Almond Flour
7. 1 oz Sugar free Raspberry Jam
8. 1 tsp Cinnamon (optional)
9. 1 pinch Allspice (optional)
10. Pecan halves (optional)

Instructions
Combine the cream cheese, egg, butter, sweetener, vanilla, egg and Almond flour in a bowl.
If you are going to add the Cinnamon and Allspice, do that now.
Mix well.

Line a cookie sheet with parchment paper and spray the parchment with cooking spray.
Form the dough into balls about the size of a golf ball and press down slightly on the cookie sheet.
Use your thumb to create a small depression in the top of each cookie.
Use a small spoon to fill the depression with Raspberry Jam.
Optionally, place a Pecan half in the depression instead of the jam.

Bake at 350 degrees for about 15 minutes.

Notes
Adding Cinnamon and Allspice is an excellent way to hide the flavour of sweetener if so desired.

For an added twist make a mixture of coconut flakes and sweetener to taste (Swerve or similar) and roll each ball in the mixture before you flatten them on the cookie sheet.

The dough can be easier to work with if you chill it.