Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

These jam-filled cookies are slimmed down with a butter substitute. Recipe is from Woman's World.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Coat baking sheet with cooking spray.
  3. Combine flour, baking powder and salt; reserve.
  4. In large bowl, with spoon, mix spread and brown and granulated sugars until creamy.
  5. Stir in egg white, 1/2 t zest and vanilla until well combined.
  6. Stir in reserved flour mixture until just combined.
  7. Coat tablespoon and hands with cooking spray.
  8. Roll level tablespoonfuls of dough into balls; place on baking sheet.
  9. Using end of wooden spoon, make indentation in center of each cookie, pressing 3/4 of the way through.
  10. Bake 9-10 minutes or until edges are just set.
  11. Cool completely on racks.
  12. Stir together confectioners' sugar, remaining 1/4 t zest and 1 t water; drizzle over cookies.
  13. Fill each cookie with 1/4 t preserves.
Most Helpful

4 5

I'm giving these cookies 4 stars because I did omit a few things from the recipe. But, I will say I did have some problems with the recipe. First of all they're really crumbly to work with. I had to add a bit more butter to the mix to get the dough to hold together enough to roll into balls. I used Splenda sugars (both brown and white) and omitted the orange zest. I also chose not to drizzle the powdered sugar glaze and used Smuckers Low-Sugar Raspberry Jam. Where I made a mistake was not looking at the serving size. I made 15 walnut size cookies and should have made them a touch bigger as I see your recipe states 12. All in all these have pretty good taste, and of course because they are lighted up, practically guilt-free~ Made for PhotoTag~