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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Place sugars, margarine and oil in a mixer bowl and
mix at medium speed until creamy. Add egg, banilla,
flavoring and water, and mix at medium speed for 30
seconds, scraping down the bowl before and after
adding these ingredients. Stir remaining ingredients
together to blend well; add to creamy mixture and mix
at medium speed to blend. Form dough into 24 balls
using 1 tablespoon dough per ball. Place balls on
cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to
1/2' with the back of a tablespoon dipped in water.
Bake at 375 for 12 to 14 minutes, or until cookies are
browned on the bottom and lightly browned around the
edges. Remove cookies to a wire rack and cool to room
temperature. Food exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Caloiries: 107,
FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:
llmg.
Source: Desserts for Diabetics by Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her
Meal-Master
| Ingredients:
1/2 Cup(s) sugar;
1/3 Cup(s) powdered sugar;
1/4 Cup(s) margerine; (1/2 stick)
-1
1 egg; (large)
1 Teaspoon(s) vanilla
1 Teaspoon(s) lemon or alomond flavoring
2 1/4 Cup(s) all-purpose flour
1/2 Teaspoon(s) cream of tartar; |
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