| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | English | Cooky/bars, Desserts, Diabetic | 24 | Cookies |
INGREDIENTS
| 1/2 | c | Margarine, 1 Stick |
| 1/4 | c | Sugar |
| 1/4 | c | Brown sugar |
| Dry sugar substitute equal | ||
| To 1/4 cup of sugar | ||
| 1/4 | c | Egg, whites |
| 1 | t | Vanilla |
| 1/2 | t | Black walnut flavoring |
| 1/4 | c | Water, at room temperature |
| 1 1/2 | c | All-purpose flour |
| 1 | t | Baking soda |
| 1/4 | t | Salt |
| 1/2 | c | Black or English Walnuts |
| chopped |
INSTRUCTIONS
Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, 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, baking powder, salt, oatmeal and walnuts together to blend, and add to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press each cookie down lightly with the back of a tablespoon dipped in color water. Bake at 350 for 12 to 14 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room to temperture. Yield: 24 Food exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 122 Fat: 6g, CHO: 15g, PRO: 3g, NA 120 mg, 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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