3/4 cup margarine, softened
One package (8 ounces) reduced-fat cream cheese, softened
1/2 cup measurable sweetener, or eight packets
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit
Beat margarine, cream cheese and sweetener in medium bowl until fluffy; mix in flour and salt to form a soft dough. Cover and refrigerate until dough is firm, about three hours.
Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter.
Place rounded 1/4-teaspoon spreadable fruit in center of each round; fold rounds in halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.
Bake cookies on greased cookie sheets in preheated 350-degree oven until lightly browned, about ten minutes. Cool on wire racks.
Recipe makes about three-dozen Cream Cheese and Jelly Cookies.
Nutrition information per cookie:
Exchanges: 1/2 Bread, 1 Fat