Eleanor’s Thumbprints

3/4 cup margarine, softened
2 tablespoon sugar
1 1/2 teaspoon brown sugar substitute
1 egg
1/2 teaspoon vanilla extract
2 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon poppy seeds
1/2 cup no sugar added strawberry spread

In bowl with mixer, cream margarine, sugar, and Sweet ‘N Low. Beat in egg and vanilla. Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover and chill for about 1/2 hour. Preheat oven to 350 degrees F. Shape dough with hands into 24 balls. Place 1″ apart on ungreased baking sheet. Press thumb prints into center of cookies to make deep indentation. Bake for 14-16 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3 minutes. Transfer to wire rack and allow to cool completely before storing. Makes two dozen.

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