| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
20 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
tb |
(30 mL) water |
| 5 |
ts |
(25 mL) granulated sugar replacement |
| 1 |
ts |
(5 mL) cinnamon |
| 1 1/2 |
c |
(375 mL) flour |
| 1/2 |
ts |
(2 mL) baking soda |
| 1/4 |
ts |
(1 mL) salt |
INSTRUCTIONS
From: kyoung@prstorm.bison.mb.ca (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
Beat eggs and water until light and fluffy. Beat in sugar replacement and
cinnamon. Combine flour, baking soda and salt in sifter; sift half of the
dry ingredients over egg mixture. Fold to completely blend. Repeat with
remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets,
2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12
minutes.
Exchange 1 cookie: 1/2 bread. Calories 1 cookie: 41
REC.FOOD.RECIPES ARCHIVES
/MISC
DIABETIC RECIPE
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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