Well, my wife made the Apricot Jewel cookies, but as I cannot have any sugar at all, they were made
as an entirely sugar-free cookie. It worked very well. She used Splenda for the sweetner, and all-
fruit apricot preserves. They were very moist and yummy!
Then, as a twist, she made a thumbprint cookie out of them. She pulled them halfway through the
bake, used a melon baller to make a depression, and spooned apricot preserves into them. They truly
look beautiful coming out of the oven, and they are even yummier with the added preserves.She also
did a version with black raspberry preserves, also sugar free. I cracked a fresh coconut for the
meat, and used an aluminum ice cream scoop to shave it out.
Right now, they are so warm, there is a only a skin over the preserves, and inside they are very
runny. When these set up, and are cold, they are going to be something special. The filled ones look
very cool, like a jewel in a big setting.
Many thanks to Z Girl for the basic recipe, and I hope you don't mind the little twists.
--
Tank
This Space To Let For Christmas