|½ cup||(60 mL) margarine|
|4 teaspoons||(20 mL) granulated sugar replacement|
|2 cups||(500 mL) flour (sifted)|
|½ teaspoon||(2 mL) baking soda|
|¼ teaspoon||(1 mL) salt|
|½ teaspoon||(2 mL) nutmeg|
|¼ cup||(60 mL) hot apple juice|
|¼ cup||(60 mL) raisins (chopped)|
|¼ cup||(60 mL) currants|
From: kyoung@... (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at 350 degrees F (170 C) for 12 to 15 minutes.
Exchange 1 cookie: ½ fruit, Calories 1 cookie: 27.
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