Hermits (cavaiani)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine; (1 stick) |
| ⅔ | cup | Brown sugar; |
| 2 | Large eggs; | |
| 2 | cups | All-purpose flour; |
| 1 | teaspoon | Baking powder; |
| ¼ | teaspoon | Salt; |
| Dry sugar substitute equal; to 1/4 cup sugar | ||
| 1 | teaspoon | Cinnamon; |
| ½ | teaspoon | Nutmeg; |
| ¼ | teaspoon | Ginger; |
| ¼ | cup | English walnuts; chopped |
| ¼ | cup | Raisins; |
| ¼ | cup | Water at room temperature |
Directions
Cream margarine and brown sugar together at medium speed until light and fluffy. Add eggs and mix at medium speed for 1 minute, scraping down the bowl before and after adding eggs. Stir flour, baking powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger, walnuts, and raisins together to blend well. Add along with water, to creamy mixture; mix at medium speed to blend well. Drop dough by 1½ tablespoon onto cookie sheets that have been sprayed with pam spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are browned on the bottom. Remove them to wrie rack cand cook to room temperature.
Food exchanges per serving: 1 STRACH/BREAD EXCHANGE & 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na: 89, PRO: 2g, Cholesterol: 23 mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master