| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 60 | Servings | |
INGREDIENTS
| 1/2 | c | (60 mL) margarine |
| 4 | ts | (20 mL) granulated sugar replacement |
| 2 | Eggs | |
| 2 | c | (500 mL) flour (sifted) |
| 1/2 | ts | (2 mL) baking soda |
| 1/4 | ts | (1 mL) salt |
| 1/2 | ts | (2 mL) nutmeg |
| 1/4 | c | (60 mL) hot apple juice |
| 1/4 | c | (60 mL) raisins (chopped) |
| 1/4 | c | (60 mL) currants |
INSTRUCTIONS
From: [email protected] (kyoung) Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at 350 degrees F (170 C) for 12 to 15 minutes. Exchange 1 cookie: 1/2 fruit, Calories 1 cookie: 27. 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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