Categories: Desserts

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 2/3 cup sugar
• 1/4 cup reduced-calorie margarine
• 1/4 cup fat-free cream cheese
• 1 large egg white(s)
• 2 Tbsp fat-free skim milk
• 1 tsp vanilla extract
• 1 sprays cooking spray
• 24 piece caramel candies
• 24 pieces pecan halves

Directions

1. Combine flour and cocoa in a small bowl; set aside. Beat together sugar, margarine, cream cheese, egg white, milk and vanilla extract in a large bowl; add flour mixture and blend well. Chill dough at least 30 minutes, or until firm.

2. Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray.

3. Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches apart. Press a caramel into each cookie and flatten; top each caramel with a pecan half. Bake for 10 minutes. Allow cookies to cool on baking sheets and then remove to a wire rack to cool completely. Yields 1 cookie per serving.

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