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Sunday, June 4, 2017

Fruit Roll Cookies

1 cup margarine, softened [225 g]
8 ounce regular or reduced calorie cream cheese, softened [224 g]
3 cup all-purpose flour [330 g]
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all-fruit preserves (no sugar added) [280 ml]

In a large mixing bowl, combine margarine and cream cheese; beat until well blended. Lightly spoon flour into measuring cup; level off. With mixer on low, gradually add flour, sugar, and salt. Mix well. On a lightly floured surface, shape into a ball or log; cover with plastic wrap and refrigerate for one hour for easier handling.

Preheat oven to 350°F. Divide dough into three equal parts. On a floured surface, roll each section of dough into a rectangle approximately 8" x 14" Carefully spread about one-third of the jar of All-Fruit. Roll up jelly roll style beginning with one of the longer sides. With a sharp knife, slice into 1/2" thick slices. Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart. Bake 25-30 minutes or until lightly golden. Cool on racks. Store in a tightly covered container.

Serving size: 1 cookie
Yield: 60 cookies
Nutrition: 68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein 

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