With Sugar-Free option
Here's a simple little cookie recipe that you can make any flavor you like. It's filled with jam or preserves and surrounded by a tender pie crust. They're light and not to sweet.
You can easily convert this into a diabetic dessert by simply using sugar-free jam or preserves and powdered splenda. I think these would make wonderful little snacks for a shower or special occasion.
Peach Pie Cookies
Yield: 2 Dozen cookies
- 1/2 cup salted butter, softened
- 1 (3- oz) package cream cheese, softened
- 1 1/4 cup all-purpose flour
- 1/4 cup peach preserves (blended)*
- 1/4 cup powdered sugar
- Pre-heat oven to 375 degrees.
- In a medium mixing bowl, cream together butter and cream cheese.
- Add flour.
- On a floured surface, roll out dough to 1/8 thickness and cut out using a 2" circle cutter.
- Place circles on a cookie sheet lined with parchment paper or a sil-pat.
- Spoon 1/4 tsp of preserves onto each cookie.
- Wet the edges of the dough before folding in half and pinching with your fingers to create little pies.
- Bake for 15 minutes and place onto a wire rack to cool.
- Once cooled dust with powdered sugar.
Note: To make sugar free powdered sugar place 3/4 c. splenda and 2 Tbs. of cornstarch into a blender and blend until it turns to powder.
Shared at the wonderful link parties found Here