| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cookie |
42 |
Servings |
INGREDIENTS
| 1/4 |
c |
(60 mL) margarine |
| 1/4 |
c |
(60 mL) creamy peanut butter |
| 2 |
tb |
(30 mL) granulated sugar replacement |
| 1 |
|
Egg |
| 1/4 |
c |
(60 mL) water |
| 1 |
ts |
(5 mL) vanilla extract |
| 1 1/2 |
c |
(375 mL) flour |
| 1 |
ts |
(5 mL) baking soda |
| 1/2 |
ts |
(2 mL) baking powder |
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
Cream together margarine, peanut butter and sugar replacements. add egg,
water and vanilla, beating until fluffy. Combine flour, baking soda and
baking powder in sifter and sift dry ingredients into creamed mixture. Stir
to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop
by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm)
apart. Press flat with a floured bottom of a small glass. Bake at 375
degrees F (190 degrees C) for 12 to 15 minutes.
Exchange 1 cookie: 1/3 bread, Calories 1 cookie: 34
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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