Yield: 60 cookies
|8 ounces||Chocolate cake mix; NO-SUGAR|
|1 tablespoon||Almond extract;|
|36 \N||Almond halves; toasted|
Combine cake mix, water and almond extract in bowl. Beat until thoroughly blended. Drop by teaspoonfuls onto greased cookie sheet. Press an almond half into top of each cookie. Bake at 350 degrees for 8 to 10 minutes.
Food Exchange per serving: 2 cookies; ½ BREAD EXCHANGE + ⅖ FAT EXHANGE.
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.