Cream cheese & jelly cookies

Yield: 36 Cookies

Measure Ingredient
¾ cup Margarine, softened
8 ounces Pkg. reduced=fat cream cheese, softened
2½ teaspoon Equal Measure OR 8 pkts. Equal sweetner
2 cups All-purpose flour
¼ teaspoon Salt
¼ cup Black cherry OR seedless raspberry spreadable fruit

SOURCE; Home Swwet Home With Equal cookbooklet, The NutraSweet Co., copyright 1994. Equal, NutraSweet and the Nutrasweet symbol are registered trademarks of The NutraSweet Co. MM Format Ursula R.

Taylor.

Beat margarine, cream cheese, and Equal Measure in medium bowl until fluffy; mix in flour and salt, forming a soft dough. Refrigerate, covered, until dough is firm, about 3 hours.

Roll dough on lightly floured surface into circle ⅛ inch thick, cut into rounds with 3 inch cutter. Place rounded ¼ teaspoon spreadable fruit in center of each round; fold rounds into halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.

Bake cookies on greased cookie sheets in preheated 350~ oven until lightly browned, about 10 minutes. Cool on wire racks.

Nutrition information per cookie: 80 cal, 1 g pro, 7 g carbo, 5 g fat, 4 mg chol, 78 mg sodium. Diabetic Food Exchanges: ½ bread and 1 fat.

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