| 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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