Kolacky

Yield: 24 servings

1/2 c Butter 1/8 ts Salt
3 oz Cream cheese 6 ts 100% fruit spread
1 ts Vanilla extract 1 Eggs
1 c Flour 1 ts Water; cold

Use various flavors of fruit spread.

Combine butter and cream cheese in large bowl; beat until smooth and
creamy. Blend in vanilla. Combine flour and salt; gradually add to
butter mixture, mixing until mixture forms soft dough. Divide dough
in half; wrap each half in plastic wrap. Refrigerate until firm.

Preheat oven to 375. Roll out half of dough on lightly floured pastry
cloth or board to 1/8 thickness. Cut with top of glass or biscuit
cutter into 3 rounds. Spoon 1/2 ts fruit spread onto center of each
dough circle. Beat egg with water; lightly brush onto edges of dough
circles. Bring three edges of dough up over fruit spread; pinch edges
together to seal. Place on ungreased cookie sheets; brush with egg
mixture. Pepeat with remaining dough and fruit spread. Bake 12
minutes, until golden brown.

Let stand on cookie sheets 1 minute; transfer to wire rack. Cool
completely. Store in tightly covered container.

Nutrition information per kolacky: 76 calories, 1 gm protein, 6 gm
carbohydrate, 5 gm fat, 23 mg cholesterol, 64 mg sodium, 1/3
diabetic starch/bread exchange, 1 diabetic fat exchange.

Source: Sugar-Free Desserts, the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005