Author Notes: Diabetic cooking guru Marilyn Helton gave us this delicious recipe for a cookie made with cream cheese pastry, naturally sweetened with raisins, nuts and cinnamon. This recipe is part of an article Marilyn did for us on Diabetic Friendly Holiday Cookies.
1 cup reduced calorie margarine, such as Fleischmann's or Imperia (Note: For best results, do not use margarine with less than 60% fat)
8 ounces Philadelphia Neufchatel (light) cream cheese, at room temperature
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 jar (10 ounces) raspberry or any flavor of spreadable fruit
Instructions: Yield: 64 Cookies
Preheat oven to 375F.
Cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract. Still using the electric mixer, mix in the flour. Chill dough at least 1 hour.
Mix together the chopped raisins, walnuts and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.
Divide the dough into 4 equal portions. Roll out each portion into a 10 to 12-inch circle, 1/8-inch thick on a lightly floured board or between two sheets of waxed paper. Spread a light layer of spreadable fruit (approx. 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped raisin-nut mixture. Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point. Place point down on lightly greased or parchment lined baking sheets. Bake for 15-17 minutes or until golden. Remove to racks to cool.
66 calories; 3g fat; 8g Carb; 2mg cholesterol; 55mg sodium