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Wednesday, June 28, 2017

Cream Cheese and Jelly Cookies

3/4 cup/170g margarine, softened
1 package (8 ounces/224g) reduced-fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful
2 cups/260g all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit

Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour
and salt to form a soft dough.
Cover and refrigerate until dough is firm, about 3 hours.
Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter.
Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in 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 degree F oven until lightly browned,
about 10 minutes. Cool on wire racks. Makes about 3 dozen

Serving size: 1 cookie 
Yield: 36 

Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat

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