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Name: Almond Sugar Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32
Cuisine: American
Ingredients: 1 c Unbleached flour (125 g); 1 pn Cream of tartar; 32 Almond slices; **Substitute 4 pkts.; 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; 1/8 ts Baking soda (.6 ml)

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INGREDIENTS

1 c Unbleached flour (125 g)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts.
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
1/8 ts Baking soda (.6 ml)

INSTRUCTIONS

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 350~F (180~C). 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. Posted to MM-Recipes Digest by "Robert Ellis" on Dec 8, 1998

NOTES

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Almond Sugar Cookies

1 c Unbleached flour (125 g)
1 pn Cream of tartar
32 Almond slices
 **Substitute 4 pkts.
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
1/8 ts Baking soda (.6 ml)

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 350~F (180~C).  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.    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Dec 8, 1998

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Nutrition

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Serving Size: 1 Cookie (0g)
Recipe Makes: 32 Cookies

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.