Peanut Butter-and-Jelly Sandwich Cookies

Ingredients

• 1/4 cup margarine, softened $
• 1/4 cup no-sugar-added creamy peanut butter $
• 1/2 cup "measures-like-sugar" calorie-free sweetener
• 1/4 cup sugar $
• 2 large egg whites $
• 1 teaspoon vanilla extract $
• 1 3/4 cups all-purpose flour $
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• Cooking spray $
• 3/4 cup low-sugar strawberry spread

Preparation

1. Preheat oven to 350°.
2. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.
3. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.
4. Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.