My recipes


3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread
In bowl with mixer, cream margarine, sugar, and Sweet 'N Low. 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 350 degrees. Shape dough into
24 balls. Place 1 inch apart on ungreased baking sheet. Press thumb prints
into center of cookies to make deep indentation. Bake about 15 minutes. Fill
each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3
minutes. Transfer to wire rack and cool completely. Yield: 24 cookies.



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