Cream cheese and jelly cookies

Yield: 36 Servings

Measure Ingredient
¾ cup Margarine; softened
1 pack (8-oz) reduced-fat cream cheese; softened
2 cups All-purpose flour
1½ teaspoon Equal \"Measure\" -or-
8 \N Packets Equal sweetener
¼ teaspoon Salt
¼ cup Black cherry or seedless raspberry spreadable fruit

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

2. Roll dough on lightly floured surface into ⅛-inch thickness; 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 with tines of fork. Pierce top of each cookie with tip of sharp knife.

3. Bake cookies on greased cookie sheets in pre-heated 350øF oven until lightly browned, about 10 minutes. Cool on wire racke. Makes about 3 dozen cookies. Nutrition Information per cookie: 80 calories, 1g protein, 5g fat, 4mg cholesterol, 78mg sodium. 15% less calories than traditional recipe.


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