Serves: 54
Total Calories: 62
1. In large bowl, combine 1 cup brown sugar and margarine beat until light and fluffy. Add vanilla and egg blend well. Add all-purpose flour, whole wheat flour, baking powder, cinnamon and salt mix well. Cover with plastic wrap refrigerate 1 to 2 hours for easier handling.
2. Meanwhile, in food processor bowl with metal blade or blender container, combine all filling ingredients process 1 to 2 minutes or until thickened.
3. Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheets. Spoon scant 1 teaspoon filling onto center of each round. Fold half of each round over filling, forming half moon shape. Seal edges with fork.
4. Bake at 375°F. for 5 to 10 minutes or until edges are golden brown. Immediately remove from cookie sheets.
High Altitude (above 3500 feet): Increase all-purpose flour to 1 1/2 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 80 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 50 mg 2% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 3% * Sugars: 8 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
This Date-Filled Whole Wheat Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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