INGREDIENTS

INSTRUCTIONS

Use various flavors of fruit spread.
Combine butter and cream cheese in large bowl; beat until smooth and
creamy.  Blend in vanilla.  Combine flour and salt; gradually add to
butter mixture, mixing until mixture forms soft dough. Divide dough
in half; wrap each half in plastic wrap. Refrigerate until firm.
Preheat oven to 375.  Roll out half of dough on lightly floured pastry
cloth or board to 1/8" thickness.  Cut with top of glass or biscuit
cutter into 3" rounds.  Spoon 1/2 ts fruit spread onto center of each
dough circle.  Beat egg with water; lightly brush onto edges of dough
circles. Bring three edges of dough up over fruit spread; pinch edges
together to seal.  Place on ungreased cookie sheets; brush with egg
mixture. Pepeat with remaining dough and fruit spread. Bake 12
minutes, until golden brown.
Let stand on cookie sheets 1 minute; transfer to wire rack. Cool
completely.  Store in tightly covered container.
Nutrition information per kolacky:  76 calories,  1 gm protein, 6 gm
carbohydrate,  5 gm fat,  23 mg cholesterol,  64 mg sodium, 1/3
diabetic starch/bread exchange, 1 diabetic fat exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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