Tuesday, April 28, 2009

Fruit Roll Cookies

1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all-purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all-fruit preserves (no sugar added)

In a large mixing bowl, combine margarine and cream cheese; beat untilwell blended. Lightly spoon flour into measuring cup; level off. With mixer on low, gradually add flour,sugar, and salt. Mix well. On a lightly floured surface, shape into a ball or log; cover with plastic wrap andrefrigerate for one hour for easier handling. Preheat oven to 350°F. Divide dough into three equal parts. On a flouredsurface, roll each section of dough into a rectangle approximately 8" x 14" Carefully spread about one-thirdof the jar of All-Fruit. Roll up jelly roll style beginning with one of the longer sides. With a sharp knife, slice into1/2" thick slices. Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart. Bake 25-30 minutes oruntil lightly golden. Cool on racks. Store in a tightly covered container.
Serving size: 1 cookie

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