| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cookies, Cooking lig |
14 |
Servings |
INGREDIENTS
| 3/4 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Margarine, softened |
| 3/4 |
c |
Canned pumpkin |
| 1/4 |
c |
Frozen egg substitute, thawed |
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
|
|
Vegetable cooking spray |
|
|
suprise. |
INSTRUCTIONS
Cream sugar and margarine together until light and fluffy. Add pumpkin and
egg substitute; beat well. Combine flour and next 6 ingredients; add to
creamed mixture mixing well. Drop dough by heaping tablespoons 2 inches
apart onto cookie sheet coated with cooking spray. Flatten tops slightly.
Bake at 350 degrees for 18 minutes or until lightly browned. Remove from
pan and cool on wire rack.
NOTES : I can't take all the credit for these cookies. In fact, I can't
take any of the credit for them. They are my favorite "healthy" cookies
from my favorite healthy magazine, Cooking Light. Try it
out, the cookies and the magazine. You're in for quite a
Posted to Digest eat-lf.v096.n233
Recipe by: Cooking Light Magazine
From: Katherine Rodman <afn25136@afn.org>
Date: Sat, 30 Nov 1996 12:04:27 -0500
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”