Low-Fat Mincemeat Cookies
Contributed by Diane S.
3 dozen cookies

1/2 cup margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup skim milk
1 egg
1 tsp vanilla
3 1/2 cup all-purpose flour
1 tbsp baking powder
1/4 tsp salt

MINCEMEAT FILLING:

1 1/2 cups prepared mincemeat
1 large apple, peeled, cored, finely chopped
1 tbsp grated orange, or lemon rind
1 tsp ground cinnamon


Beat margarine and sugars until blended in large bowl; beat in milk, egg,
and vanilla.  Mix in combined flour, baking powder, and salt.  Refrigerate
dough 4 to 5 hours.

Roll 1/3 of the dough on floured surface to scant 1/8 inch thickness; cut
into 2-1/2 inch rounds.  Cut small cresent moon or other decorative shapes
in centers of half the rounds, using tiny cutters or sharp knife.  Spoon
about 1 tbsp filling on each of the remaining rounds; top with decorative
rounds and seal edges with tines of fork.  Repeat with remaining dough and
filling.

Bake at 375° until beginning to brown at the edges, 10 to 12 minutes.  Cool
on wire racks.


Mincemeat Filling:

Mix all ingredients.


Per cookie = 125 calories, 3 gm fat, 6 mg cholesterol, 23 gm carbohydrate,
125 mg sodium, 1 gm protein
Exchanges: 1 bread