These sugar free cookies are delightful bites of fun, tiny turnovers that look as good as they taste! They’re easy enough to make regularly for your family, but “fancy” enough to be a perfect addition to any gathering.
Cream cheese makes the dough moist and tender, but be careful not to overwork. When cutting the rounds, space carefully to get the most rounds out of the first rolling; extra dough can be rerolled and recut, but the more you work it, the tougher it will get.
and the sweetness comes from non-sugar sweetener plus spreadable fruit or sugar free fruit jelly. Any flavor works well! Try all your favorites.
TIP: because they’re sugar free, these cookies don’t get particularly brown. To enhance browning and give the cookies a nice gloss, brush lightly with a bit of milk before baking.
Sugar Free Cream Cheese and Jelly Cookies
3/4 cup margarine, softened
1 package fat-free cream cheese, softened
8 packets of artificial sweetener
2 cups flour
1/4 teaspoon salt
1/2 cup sugar free jelly or spreadable fruit
Beat margarine, cream cheese, and sweetener together until fluffy. Mix in flour and salt and continue beating until a soft dough forms. Shape dough into a ball, cover, and refrigerate about 3 hours, or until dough is firm.
On a lightly floured surface, roll the dough into circle about 1/8 inch thick, then cut into rounds with 3-inch cutter. Place a rounded dab (about 1/2 teaspoon) of spreadable fruit or sugar free jelly into the center of each round, then fold round in half and crimp edges together (use a fork dipped in water to make a pretty edge). Pierce tops with sharp knife.
Bake on greased cookie sheet in preheated oven at 350 degrees about 10 minutes, or until lightly browned.
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Makes about 3 dozen.