fruit cookies #4

Categories
Cookie
Yield
60 Servings
MeasureIngredient
½ cup (60 mL) margarine
4 teaspoons (20 mL) granulated sugar replacement
Eggs
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.

REC.FOOD.RECIPES ARCHIVES

/MISC

DIABETIC RECIPE

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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