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Name: German Loaf Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: German
Ingredients: 2 1/2 tb Fructose (37.5 ml); 1/2 c Egg substitute or 1 lg. egg; 4 tb Softened margarine (60 g); Juice & grated zest of 1; 1/8 ts Almond extract (.6 Ml); 1 1/2 c Sifted unbleached flour(173g; 2 3/4 ts Baking powder (13.75 ml); 1/2 tb Unsweetened cocoa powder; 1/2 ts Ground cinnamon (2.5 ml)

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INGREDIENTS

2 1/2 tb Fructose (37.5 ml)
1/2 c Egg substitute or 1 lg. egg
4 tb Softened margarine (60 g)
Juice & grated zest of 1
1/8 ts Almond extract (.6 Ml)
1 1/2 c Sifted unbleached flour(173g
2 3/4 ts Baking powder (13.75 ml)
1/2 tb Unsweetened cocoa powder
1/2 ts Ground cinnamon (2.5 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). Combine fructose and egg substitute; beat until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick. Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned. Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm) slices. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily). Cool on a wire rack. Store in an airtight container. Makes about 30 cookies. PER 2 COOKIE SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat.... Posted to MM-Recipes Digest by "Robert Ellis" on Dec 8, 1998

NOTES

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German Loaf Cookies

2 1/2 tb Fructose (37.5 ml)
1/2 c Egg substitute or 1 lg. egg
4 tb Softened margarine (60 g)
 Juice & grated zest of 1
1/8 ts Almond extract (.6 Ml)
1 1/2 c Sifted unbleached flour(173g
2 3/4 ts Baking powder (13.75 ml)
1/2 tb Unsweetened cocoa powder
1/2 ts Ground cinnamon (2.5 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).  Combine fructose and egg substitute;  beat until light and fluffy.  Add margarine, lemon juice, lemon zest,  almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough  mixture on a floured board.  Form into a rectangle about 3/4 inch (2 cm)  thick.    Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold  both sides of dough into the middle to make a long, flattened log. Place on  ungreased baking sheet and bake for 40 minutes, until lightly browned.    Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm)  slices.  Preheat broiler. Place slices on an ungreased baking sheet and  broil for a few moments on each side (be careful; these burn easily). Cool  on a wire rack.  Store in an airtight container.    Makes about 30 cookies.    PER 2 COOKIE SERVING:  Calories 85, protein 2 g, carbohydrate 11 g, fat 4  g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92  mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 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: 30 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 0.7mg		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.

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