Almond Sugar Cookies

5 tablespoons of margarine (75 g)
1 1/2 tablespoons of Fructose** (22.5 ml)
1 tablespoon of egg white (15 ml)
1/4 teaspoon of almond, vanilla, or lemon
1 cup of unbleached flour (125 g)
1/8 teaspoon of baking soda (.6 ml)
1 pinch Cream of tartar
32 Almond slices 

SOURCE: The Joslin Diabetes Gourmet Cookbook: Heart-Healthy Everyday Recipes For Family And Friends Formatted into MM by URsula R. Taylor. Preheat oven to 350ºF. (180ºC). 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. Dip 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.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Dec 8, 1998
 cipe provided by http://www. Basic-Recipes.com

Each Servings:  Makes about 32 cookies. Per 2 cookie serving: calories
Exchanges   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.

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