| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Grains | Cookie | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Margarine; softened |
| 1 | pk | (8-oz) reduced-fat cream cheese; softened |
| 2 | c | All-purpose flour |
| 1 1/2 | ts | Equal "Measure" -or- |
| 8 | Packets Equal sweetener | |
| 1/4 | ts | Salt |
| 1/4 | c | Black cherry or seedless raspberry spreadable fruit |
INSTRUCTIONS
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 1/8-inch thickness; cut into rounds with 3-inch cutter. Place rounded 1/4 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 350°F 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. RECIPE FROM EQUAL PACKAGE Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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