Sweet baked treats baked with strawberry pie filling, then topped with powdered sugar.
These come from the Magnolia Bakery cookbook, More From Magnolia: Recipes from the World Famous Bakery. For those who never heard of them, Magnolia Bakery is well known here in New York City. Their cupcakes are a guilty pleasure I occasionally treat myself to... red velvet anyone? I recently saw this posted on My Kitchen Adventure, and when I saw she calculated the points and they were only 3 points each, I knew I had to make these. My only change was swapping out the cherry pie filling for strawberry filling, but any pie filling would work.
Did I mention I fixed my printing issues? I finally hired a designer, Call Me Kristin to fix this problem and I think it's working because I haven't gotten any complaints since, keeping fingers crossed! Kristin also did some design changes for me, what do you think? If you need a blog designer, she's very knowledgeable and talented!
Now back to these sweet treats! Did I mention these are easy enough for a 17 year old to bake? Yes, my daughter did the baking, she loves to bake! And lucky for me she took most of these to school with her so I wouldn't eat more than one.
Gina's Weight Watcher Recipes
Servings: 24 • Size: 1 2-inch square • Old Points: 3 pts • Points+: 4 pts
Calories: 138.2 • Fat: 4.7g • Protein: 2.1 g • Carb: 21.7 g • Fiber: 0.1 g
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup canned strawberry pie filling
- confectioner's sugar for dusting
- baking spray
Preheat oven to 350°. Spray Baking Pam in a 13 x 9- inch baking pan.
In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.
Spread the dough evenly in the prepared pan. With a small, sharp knife (or toothpick), score into twenty-four 2-inch squares. Place a teaspoon of pie filling in the center of each scored square. Bake for 30 - 35 minutes, or until a cake tester inserted in the center of the pan comes out clean. Cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.