Ingredients
1/2 C raspberries, crushed
1 C margarine
1 C splenda
2 tsp vanilla
2 egg yolks
2-1/2 C sifted flour
1 C chopped pecans
Place raspberries in blender, blend at low speed until raspberries are crushed but not liquid. Place margarine, splenda, vanilla and egg yolks in a bowl. Beat at high speed until light and fluffy.
Gradually stir in flour as you continue to beat.
When completely blended, shape into a ball and place in a plastic bag or plastic wrap. Put in the refrigerator for 4 hours.
Preheat oven to 300 degrees F. Remove dough from the refrigerator. Shape dough into 1" balls. Place balls on cookie sheet 1-1/2" apart.
Using a wooden spoon, make an indentation in the center of each cookie. Fill each cookie with 1 teaspoon of fresh, crushed raspberries.
Bake cookies for 20 minutes. Remove to cooling racks.
Nutritional Information Per Serving (1 cookie):Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg;Fat:3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat
****
