| 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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