Confetti Cookies the Editors of Publications International, Ltd.
Makes 36 servings
|2-1/3||cups all purpose flour|
|1-1/2||teaspoons baking soda|
|1/4||cup butter or margarine, softened|
|3||ounces reduced-fat cream cheese|
|1/4||cup cholesterol-free egg substitute|
|1/2||teaspoon almond extract|
|1||cup dried fruit bits|
|Sliced almonds (optional)|
- Combine flour, baking soda and salt in medium bowl; set aside.
- Beat margarine and cream cheese in large bowl with electric mixer at medium speed until blended. Add sugar, egg substitute and almond extract; beat until well blended. Stir in dry ingredients; add fruit bits.
- Shape dough into 2 logs, each about 9 inches long. Wrap each log in waxed paper or plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray. Cut logs into 1/2-inch-thick slices. Place on prepared cookie sheet. Arrange three almond slices on top of each cookie in decorative pattern. Bake 10 minutes or until firm to touch. Remove to wire rack and cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||22 %|
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