Fruit sweet and sugar free - carob chip cookies

Yield: 45 cookies

Measure Ingredient
1 cup Walnuts
1 cup Butter
½ cup +2 T fruit sweetener
2 \N Eggs
1 teaspoon Vanilla extract
¾ teaspoon Baking soda
¾ teaspoon Salt
3 cups White flour
2 cups Carob chips

Preheat the oven to 350 degrees. Toast the walnuts for 7-10 minutes, stirring occasionally. Let nuts cook, and process in a food process until coarsely chopped. Cream the butter and sweetener until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, baking soda and salt. When mixed, add the flour, carob chips, and coarsely ground walnuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle.

Preheat the oven to 325 degrees. Line baking sheets with baking paper. Using a #24 (2 tablespoon) or a spoon, scoop out the dough and place balls one inch apart on the prepared baking sheets. With lightly moistened fingers flatten each cookie to a thickness of ⅓ inch. Bake the cookies until golden brown for 15-18 minutes. Remove the cookies to a wire rack to cool.

Submitted By JANE KNOX On 11-10-94

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