Name: Spoon River Rolled Cookies
Ingredients: 1/2 c Vegetable shortening; 1 1/4 c Sugar;; 2 Eggs, (large); 1 ts Vanilla; 1 ts Lemon extract;; 3 c All-purpose flour; 1 ts Nutmeg; (optional); 1 ts Baking powder; 1 ts Baking soda; 1/4 ts Salt; 1 c Sour cream;

The “put on” response to swearing is gratitude. Notice the end of Ephesians 5:4. Paul says that gratitude should punctuate your speech, not swearing. This contrast is striking. It is not simply replacing one set of words with another set of words. God wants your grateful heart. He wants your faithful, trusting heart. He wants your submissive, humble heart. When He has these things from you, swearing will not be an issue. If your talk acknowledges that God has sovereign control over your life, and that He is working all things together for your good, you will express your gratitude, not your frustration or rebellion.

John Younts

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Diabetic, Desserts, Cooky/bars	36	Servings

INGREDIENTS

1/2	c	Vegetable shortening
1 1/4	c	Sugar;
2		Eggs, (large)
1	ts	Vanilla
1	ts	Lemon extract;
3	c	All-purpose flour
1	ts	Nutmeg; (optional)
1	ts	Baking powder
1	ts	Baking soda
1/4	ts	Salt
1	c	Sour cream;

INSTRUCTIONS

Cream shortening and sugar together at medium speed until well
blended. Add eggs and flavorings, and beat at medium speed until
creamy, scraping down the bowl before and after adding eggs and
flavorings. Stir flour, nutmeg if desired, baking powder, baking soda
and salt together to blend well; add, along with sour cream to
creamy. Cover and refrigerate from 3 hours to overnight. Return dough
to room temperature. Roll out on a lightly floured board to 1/4"
thick.  Cut with a 2 1/2 round cutter or an equivalent (see Note
below).  Place dough on cookie sheets that have been sprayed with pan
spray or lined luminum foil.  Bake at 350 for 8 to 10 minutes, or
until cookies are lightly browned.  Remove them to a wire rack and
cool to room temperature.
NOTE: Nutritive values for these cookies are based on the use of
the 2 1/2 round cutter and weight of a little over 1 ounce per
cookie. You may use other cutters as long as the finished cookie
weighs about 1 ounce per cookie, and you might even make a 2-ounce
cookie and figure the nutritive value and exchanges as twice those
for the smaller cookie. You may add flavorings other than vanilla and
lemon; if add nuts, raisins and the like, however, you are altering
the nutritve values and exchanges for each cookie.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source:
Desserts for Diabeties by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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