Jelly Thumbprint Cookies
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1/3 cup reduced calorie stick margarine, softened
4 ounces light cream cheese, softened
5 packets NatraTaste Blue granulated sugar substitute
1 cup all purpose flour
1/4 teaspoon salt
3 tablespoons raspberry all fruit spread
2 tablespoons finely chopped walnuts, optional
1. In a large bowl, combine margarine, cream cheese and NatraTaste Blue; beat on medium speed until light and fluffy. Stir in flour and salt until mixture forms a soft dough. Wrap dough in plastic wrap and refrigerate 2 to 3 hours, until dough is firm. Preheat oven to 350°F.
2. Divide dough into 24 pieces. Roll each piece into a ball. Place balls on a large baking sheet. With knuckle or end of wooden spoon, make a small indentation into top of ball. Fill each with equal amounts of fruit spread. Sprinkle centers with equal amounts of nuts if desired.
3. Bake 8 to 10 minutes or until edges are golden. Cool completely on rack. Makes 2 dozen cookies.
Per Serving (2 cookies):
2 g protein,
12 g carbohydrate,
3 g fat,
5 mg cholesterol,
170 mg sodium
Diabetic Exchanges: 1 starch/bread exchange, 1/2 fat exchange
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