Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
* 1/4 C trans free margarine or butter, softened
* 1 tbsp canola oil
* 3/4 C granulated sugar
* grated peel of l lemon (optional)
* 1 lg egg
* 1 tsp vanilla extract
* 1 2/3 C all purpose flour
* 1 tsp baking powder
* 1/4 tsp salt
* 1/4 C sliced almonds (optional)
* 1/3 C raspberry jam
* confectioners\’ sugar
Directions:
Directions
1.
Beat margarine, oil, granulated sugar, and lemon peel, if using, until light. Beat in egg and vanilla extract until smooth.
2.
In separate bowl, combine flour, baking powder, and salt. Add to sugar mixture, and stir by hand just until dough is soft. Divide dough in half, shape each half into a disk, wrap in plastic, and refrigerate 1 hour, or until well chilled.
3.
When ready to bake, preheat oven to 350°F.
4.
Between 2 pieces of wax paper, roll out one disk to 1/4\” thickness. Cut out cookies using a 1 1/2\” to 2\” round cookie cutter or glass rim. Using a 1/2\” round or shaped cutter, cut centers out of half the cookies.
5.
Place cookies 2\” to 3\” apart on baking sheet coated with cooking spray. Sprinkle cookies with centers cut out with almonds, if using, pressing gently to help them adhere.
6.
Bake 10 to 12 minutes, until lightly golden around edges. Transfer to rack to cool. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
7.
Spread solid cookies with jam, and sprinkle cut out cookies lightly with confectioners\’ sugar. Top each solid cookie with a cut out cookie.
Notes:
freeze/ store well as low fat and do not last well
Nutritional Facts per serving
CALORIES 69.5 CAL
FAT 1.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 7.5 MG
SODIUM 49.5 MG
CARBOHYDRATES 12.3 G
TOTAL SUGARS 7 G
DIETARY FIBER 0.2 G
PROTEIN 0.9 G