Sugar: Almond Sugar Cookies
Source of Recipe
Robert Ellis
Recipe Introduction
The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,Ph.D., and Frances Towner Giedt
List of Ingredients
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 extract (1.25 ml)
1 c Unbleached flour (125 g)
1/8 ts Baking soda (.6 ml)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges. Recipe
Preheat oven to 350¼F . 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. 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.
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