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 arent 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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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 93 (62%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 5.2mg||2 %|
|Sodium 140.3mg||5 %|
|Potassium 20.5mg||1 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.5g|
|Protein 1.6g||2 %|
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Calories per serving: 150
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