Cream Cheese and Jelly Cookies
Low-sugar 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 36 cookies.
Nutritional Information Per Serving (1/36 of recipe; 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®.