| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Diabetic, Cooky/bars, Snacks | 32 | Cookies | |
INGREDIENTS
| 5 | tb | Margarine (75 g) |
| 1 1/2 | tb | Fructose** (22.5 ml) |
| 1 | tb | Egg white (15 ml) |
| 1/4 | ts | Almond, vanilla, or lemon extract (1.25 ml) |
| 1 | c | Unbleached flour (125 g) |
| 1/8 | ts | Baking soda (.6 ml) |
| 1 | pn | Cream of tartar |
| 32 | Almond slices | |
| **Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges. |
INSTRUCTIONS
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by URsula R. Taylor. Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet. Di a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer to parchment or wax paper to cool. Makes about 32 cookies. Per 2 cookie serving: calories - 90, protein - 2 g, carbohydrate - 10 g, fat - 4 g, calories from fat - 40%, dietary fiber - trace, cholesterol ~ 0 mg, sodium ~ 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and 1 fat. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Dec 8, 1998
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