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Ingredients:
3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar
substitute
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread
Direction:
In bowl with mixer, cream
margarine, sugar, and Sweet 'N Low. Beat in egg and vanilla.
Stir in flour, baking powder, and poppy seeds. Shape dough
into ball. Cover; chill about 30 minutes. Preheat oven to 350
degrees. Shape dough into 24 balls. Place 1 inch apart on
ungreased baking sheet. Press thumb prints into center of
cookies to make deep indentation. Bake about 15 minutes. Fill
each cookie with 1 teaspoon strawberry spread. Return to oven
and bake 3 minutes. Transfer to wire rack and cool completely.
Yield: 24 cookies.
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For
Details about Ingredients , check your nearest American Store
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