INGREDIENTS

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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