1 1/4 c Sugar 3/4 c Soft margarine; low fat 3 Egg whites; slightly beaten 3 c All-purpose flour; or -unbleached 1/2 ts Baking soda 2 ts Baking powder 1/3 c Skim milk; sour, see note 1/2 ts Vanilla extract 1/2 c Dried apricots; finely -chopped 1/2 c Apricot jam Recipe by: Healthy Cooking for Two Preheat oven to 375 degrees; lightly coat cookie sheets with vegetable cooking spray. In a large bowl, cream the sugar and margarine; add the egg whites. In a medium bowl, combine the flour, baking soda and baking powder. Add the dry ingredients and sour milk alternately to the sugar mixture; mix well. Add the vanilla extract and chopped apricots; stir until just blended. Drop by teaspoonfuls onto the cookie sheets. Using a teaspoon, drop about 1/8 teaspoon of jam onto the top of each cookie, making an indentation with the back of the spoon. Bake for 12 to 14 minutes, or until set. Penny Halsey (ATBN65B) Note: To sour the milk, place 1/2 tablespoon lemon juice in a measuring cup. Add skim milk to measure 1/3 cup; let set for a few minutes. Nutrition Analysis: 72 calories, 1g protein, 14g carbohydrate, 1g fat, 0mg cholesterol, 64mg sodium. -----
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