1 c. Florida Crystals
1⁄2 c. soy margarine
1⁄2 c. Better Than milk powder (vanilla flavored)
1 t. Rumford baking powder
1⁄2 c. water
2 c. white-wheat flour
1⁄2 t. almond or vanilla extract
fruit jam or jelly
Mix all ingredients except jam or jelly together; drop by tablespoon onto cookie sheet.
Bake at 350F 8-10 minutes or until golden.
While still warm, press lightly in the center of each cookie with your thumb or a spoon, and fill with your favorite fruit jam or jelly.
NOTE: Make these using a variety of fruit jams such as apricot, blueberry, raspberry, blackberry, etc. The multiple colors make an attractive display on your serving platter. We suggest making a double batch, as they tend to disappear quickly.
Yield: 16 cookies. Per cookie— calories: 95; fat: 2 grams; saturated fat: 2 grams; sodium: 24 milligrams; carbohydrates: 18.5 grams; dietary fiber: 1.5 grams; protein: 1.5 grams.