| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Desserts, Cooky/bars |
36 |
Servings |
INGREDIENTS
| 2 |
c |
Margarine; |
| 1/2 |
c |
Sugar; |
| 1 |
ts |
Vanilla; extract |
| 1 |
|
Egg; |
| 2 |
c |
Flour; |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
Cream together the margarine, sugar, vanilla and egg until light and
fluffy. Add about 3/4 of the flour and the baking powder, reserving
the rest of the flour for rolling. Blend until well mixed. Chill the
dough for 2 hours or overnight.
Roll out on a lightly floured surface until 1/8 inch thick. Cut with
a cookie cutter. Place on an ungreased baking sheet. Bake in a 375
degree oven until lightly browned, about 5-10 minutes. Cool before
storing. Makes about 72 cookies 2 inch size or 6 small cookie sheets
of various sizes.
My note: If you aren't too fussy, square or random shapes from the
edges can be cut with a plastic knife or anything that is safe to use
on your rolling surface. Decorate with a tiny piece of a cherry,
raisin or nut.
Two small cookies = 58 calories, 1/2 bread exchange, 1/2 fat exchange
8 grams carbohydrate, 0 protein, 2 fat, 46 mg. sodium, 10 potassium,
8 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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