These diabetic sugar cookies are delicious and easy to make. Sugar cookies are the best for cookie cutters. So, get out your cookie cutters and start baking away! ( Retrieved from http://www.easy-diabetic-recipes.com/index.html )
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Prep Time: 5 minutes
Cooking Time: 8-10 minutes
Yields 32 servings
Dietary exchanges: Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol – 0mg, sodium 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch and1 fat.
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- 5 tbsp Margarine (75 g)
- 1 1/2 tbsp Fructose** (22.5 ml)
- 1 tbsp Egg white (15 ml)
- 1/4 tsp Almond, vanilla, or lemon extract (1.25 ml)
- 1 cup Unbleached flour (125 g)
- 1/8 tsp Baking soda (.6 ml)
- 1 pinch Cream of tartar
- 32 each Almond slices
**Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges.
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- Preheat oven to 350F (180C). 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.
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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.
