| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Diabetic, Desserts, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margerine; (1 stick) |
| 2/3 |
c |
Sugar |
|
|
Dry sugar substitute equal to equal to 1/4 cup sugar |
|
|
(optional) |
| 1/4 |
c |
Egg; (whites) |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Black Walnut flavering; |
| 1/4 |
c |
Water |
| 2 |
c |
All-purpose flour |
| 1/3 |
c |
Black Walnuts (chopped) |
| 2 |
ts |
Dry buttermilk |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Cream margarine, sugar and dry sugar substitute together at medium
speed until lightly and creamy. Add egg whites, flavoring and water,
and mix at medium speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings and water. Stir flour, nuts,
dry buttermilk, baking soda and salt together to blend well, and add
to creamy mixture. Mix at medium speed to blend. Drop dough by 1 1/2
tablespoonful onto cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Press each cookie down to 1/2
thick with the back of a tablespoon dipped in cold water. Bake at
350 for 12 to 14 minutes, or until cookies are browned on the bottom.
Remove them to a wire rack and cool room temperature.
Food Exchanges servings: 1 bread and 1 fat Calories: 107, CHO: 14g,
PRO: 2g, FAT: 5g, Na: 108mg, Cholesterol: 0
Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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