Breakfasts and Brunches

Thumbprints

(24 cookies)

¾ cup margarine, softened
2 tablespoons sugar
1 ½ teaspoons Sweet 'N Low® Brown granulated sugar substitute
1 egg
½ teaspoon vanilla
2 cups all-purpose flour
¼ teaspoon baking powder
1 tablespoon poppy seeds
½ cup low-sugar strawberry spread

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 350°F. 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.

Nutrients Per Serving (2 cookies):

Calories: 100 Protein: 1 g Carbohydrate: 11 g Fat: 6 g Sodium: 70 mg Cholesterol: 10 mg.

Dietary Exchanges:

½ Starch, 1 Fat