These diabetic sugar cookies are delicious and easy to make. In our household, we frost them, sprinkle them and really make it a family craft. For every holiday we bake and make cookies to fit that occasion. Sugar cookies are the best for cookie cutters. So, get out your cookie cutters and start baking away!
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.
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.
1. 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.
2. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
3. 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 - 0mg, sodium 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and1 fat.