|⅓ cup||Powdered Sugar;|
|¼ cup||Margerine; (1/2 stick)|
|⅓ cup||Vegetable oil|
|1 teaspoon||Lemon or alomond flavoring|
|2¼ cup||All-purpose flour|
|½ teaspoon||Baking soda|
|½ teaspoon||Cream of tartar;|
Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy. Add egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to ½' with the back of a tablespoon dipped in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature. Food exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol: llmg.
Source: Desserts for Diabetics by Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master
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