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1. Beat margarine and cream cheese until fluffy in medium bowl; mix in combined flour, Equal Measure, and salt. Refrigerate, covered, until dough is firm, about 3 hours. 2. Roll dough on lightly floured surface into 1/8-inch thickness; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds into halves and crimp edges with tines of fork. Pierce top of each cookie with tip of sharp knife. 3. Bake cookies on greased cookie sheets in pre-heated 350F oven until lightly browned, about 10 minutes. Cool on wire racke. Makes about 3 dozen cookies. Nutrition Information per cookie: 80 calories, 1g protein, 5g fat, 4mg cholesterol, 78mg sodium. 15% less calories than traditional recipe. RECIPE FROM EQUAL PACKAGE Downloaded from G Internet, G Internet.
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