| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Choco2 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Butter; softened |
| 1 |
oz |
Baking chocolate; melted |
| 1/4 |
c |
Sugar replacement |
| 1 |
tb |
Water |
| 1 |
tb |
Vanilla extract |
| 2 |
c |
Flour; sifted |
| 1/2 |
c |
Pecans; finely ground |
INSTRUCTIONS
Cream butter, melted chocolate and sugar replacement; add water and
vanilla extract and mix well. Blend in flour and pecans. Chill at
least 4 hours or overnight. Shape into balls. Bake on ungreased
cookie sheet at 325F for 15 to 20 minutes. Remove from pan
immediately. Yield: 40 cookies, 66 calories each Exchange, 1 cookie:
1/3 bread, 1 fat from _The Diabetic Chocolate Cookbook_ by Mary Jane
Finsand
Recipe by: Linda Robinson <CatRescuer@AOL.COM>
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