Low-sugar cream cheese and jelly cookies.
Cream Cheese and
Jelly Cookies
- 3/4 cup margarine, softened
1 (8-ounce) package 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 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-inch thick; 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 firmly with tines
of fork. Pierce tops of cookies with tip of sharp knife.
- Bake cookies on greased cookie sheets
in preheated 350°F
(175°C) oven until lightly browned,
about 10 minutes. Cool on wire racks.
Makes about 3 dozen.
Nutrition Information Per serving (1 cookie):
80 cal., 1 g pro., 7 g carbo., 5 g fat, 4 mg chol., 78 mg sodium.
Food Exchanges: 1/2 Bread, 1 Fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
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for more information on the artificial sweetner Aspartame.
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