Cream Cheese & Jelly Cookies - (Diabetic)

• 3/4 cup margarine, softened
• 8 oz package reduced fat cream cheese, softened
• 2 1/2 teaspoons equal measure or 8 packets equal sweetener
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup black cherry or seedless raspberry spreadable fruit

Method

Beat margarine, cream cheese, and Equal Measure in medium bowl until fluffy; mix in flour and salt, forming a soft dough. Refrigerate, covered, 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 350F oven until lightly browned, about 10 minutes. Cool on wire racks.

Yield: About 36 cookies

Contributor: Pat Ciesla

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