Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 2/3 cup sugar
- 1/4 cup reduced-calorie margarine
- 1/4 cup fat-free cream cheese
- 1 large egg white
- 2 Tbsp fat-free milk
- 1 tsp vanilla extract
- 24 piece caramel candies
- 24 pieces pecan halves
Directions
- Combine flour and cocoa in a small bowl; set aside. Beat together sugar,
margarine, cream cheese, egg white, milk, and vanilla extract in a large
bowl; add flour mixture and blend well. Chill dough at least 30 minutes, or
until firm.
- Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
- Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches
apart. Press a caramel into each cookie and flatten; top each caramel with a
pecan half. Bake for 10 minutes. Allow cookies to cool on baking sheets and
then remove to a wire rack to cool completely. Yields 1 cookie per serving
Serves | 24
POINTS per serving | 2
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