Yield: 32 cookies
|5 tablespoons||Margarine (75 g)|
|1½ tablespoon||Fructose** (22.5 ml)|
|1 tablespoon||Egg white (15 ml)|
|¼ teaspoon||Almond, vanilla, or lemon extract (1.25 ml)|
|1 cup||Unbleached flour (125 g)|
|⅛ teaspoon||Baking soda (.6 ml)|
|1 pinch||Cream of tartar|
|32 eaches||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.
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. Form into ½-inch (1½ cm) balls. Place on a nonstick cookie sheet.
Di 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 - 0 mg, sodium 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and 1 fat.