Heart -To-Heart Cookies
1/2 cup Low-fat margarine
1/2 cup Vegetable oil
3/4 cup Low-fat, low-sugar peanut butter
1 1/2 cups Sugar
1 teaspoon Vanilla extract
3 cups Flour
2 Tablespoons Low-fat milk
Food coloring, red
Flour (for rolling dough)
Jam, red, any flavor
Mixer or spoon
Heart-shaped cookie cutter
Combine margarine, oil, and peanut butter in a bowl and mix well.
Add egg to peanut buttter mixture and beat well.
Add sugar, vanilla, flour, milk and red food coloring and mix well.
Chill 2 hours or more, covered.
Preheat oven to 350 degrees.
Roll dough on floured surface to 1/4-inch thickness and cut out heart shapes with cookie cutter.
Place on cookie sheet sprayed with vegetable spray and bake at 350 degrees for 8 to 10 minutes.
Cool, spread with jam, and sandwich 2 cookies together.
Variation: Frost cookies with cream cheese frosting and decorate with frosting tubes.
Practical Tip: Dust cookie cutter with flour every few cuts to keep dough from sticking.
Yield: about 24 cookies, depending on the size of the cookie cutter.
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