Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 2 tablespoons | (30 mL) water |
| 5 teaspoons | (25 mL) granulated sugar replacement |
| 1 teaspoon | (5 mL) cinnamon |
| 1½ cup | (375 mL) flour |
| ½ teaspoon | (2 mL) baking soda |
| ¼ teaspoon | (1 mL) salt |
From: kyoung@... (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes.
Exchange 1 cookie: ½ bread. Calories 1 cookie: 41 REC.FOOD.RECIPES ARCHIVES
/MISC
DIABETIC RECIPE
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