3/4 cup margarine, softened, 2 tablespoons sugar, 1 1/2 teaspoons Sweet ‘N Low Brown zero calorie sweetener, 1 egg, 1/2 teaspoon vanilla, 2 cups all-purpose flour, 1/4 teaspoon baking powder, 1 tablespoon poppy seeds, 1/2 cup low-sugar strawberry spread
Preparation
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.
