Almond Sugar Cookies

Servings: 32
Ingredients:

5 tb Margarine (75 g)                   32 ea Almond slices
1 1/2 tb Fructose** (22.5 ml)                     **Substitute 4 pkts.
1 tb Egg white (15 ml)                        -saccharin or 8 pkts.
1/4 ts Almond, vanilla, or lemon                -aspartame or 4 packets
-extract (1.25 ml)                       -acesulfame-K for the
1 c  Unbleached flour (125 g)                 -fructose.  It will not
1/8 ts Baking soda (.6 ml)                      -change the exchanges.
1 pn Cream of tartar

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 1/2-inch (1.5 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.

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