|Serving Size: 2 cookies||Servings Per Recipe: 24 cookies|
|Amount Per Serving|
|Calories||100||Total Fat||6 g|
|Cholesterol||10 mg||Sodium||70 mg|
|Total Carbs||11 g||Protein||1 g|
In bowl with mixer, cream margarine, sugar, and Sweet 'N Low Brown. 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 350F. Shape dough into 24 balls; place 1 inch apart on ungreased baking sheet. Press thumbs into centers of cookies to make deep indentation. Bake about 15 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake about 3 minutes. Transfer to wire rack and cool completely.