Title: Almond Sugar Cookies
Categories: Diabetic Cookie Snack
Yield: 32 Cookies
| 5 | tb | Margarine (75 g) |
| 1 1/2 | tb | Fructose** (22.5 ml) |
| 1 | tb | Egg white (15 ml) |
| 1/4 | ts | Almond, vanilla, or lemon extract (1.25 ml) |
| 1 | c | Unbleached flour (125 g) |
| 1/8 | ts | Baking soda (.6 ml) |
| 1 | pn | Cream of tartar |
| 32 | | Almond slices |
| | | **Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 pac |
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by URsula R. Taylor.
Preheat oven to 350F (180C). In a medium size bowl, combine margarine
and fructose, beating until light and fluffy. Mix in egg white and almond
extract. Gradually stir in flour, baking soda, and cream of tartar; mix
well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Di a flat-bottomed glass into flour and press down on each ball to flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer to parchment or wax paper to cool. Makes
about 32 cookies.
Per 2 cookie serving: calories - 90, protein - 2 g, carbohydrate - 10 g,
fat - 4 g, calories from fat - 40%, dietary fiber - trace, cholesterol - 0
mg, sodium 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and
1 fat.