Almond Sugar Cookies
These diabetic sugar cookies are delicious and easy to make. Sugar cookies are the best for cookie cutters. So, get out your cookie cutters and start baking away! ( Retrieved from http://www.easy-diabetic-recipes.com/index.html )
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Prep Time: 5 minutes
Cooking Time: 8-10 minutes
Yields 32 servings
Dietary exchanges: Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol – 0mg, sodium 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch and1 fat.
- 5 tbsp Margarine (75 g)
- 1 1/2 tbsp Fructose** (22.5 ml)
- 1 tbsp Egg white (15 ml)
- 1/4 tsp Almond, vanilla, or lemon extract (1.25 ml)
- 1 cup Unbleached flour (125 g)
- 1/8 tsp Baking soda (.6 ml)
- 1 pinch Cream of tartar
- 32 each Almond slices
**Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges.
- 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 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
- Dip 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.
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.