ALMOND SUGAR COOKIES

5 tb Margarine (75 g)

1 1/2 tb Fructose** (22.5 ml)

1 tb Egg white (15 ml)

1/4 ts Almond, vanilla, or lemon

-extract (1.25 ml) 1 c Unbleached flour (125 g)

1/8 ts Baking soft drink (.6 ml)

1 pn Cream of tartar

32 Almond slices

**Substitute 4 pkts. -saccharin or 8 pkts. -aspartame or 4 packets -acesulfame-K for the -fructose. It will not -change the exchanges.

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., as good as Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted in to MM by URsula R. Taylor. Preheat oven to 350~F (180~C). In the middle distance bowl, brew margarine as good as fructose, violence until light as good as fluffy. Mix in egg white as good as almond extract. Gradually stir in flour, baking soda, as good as thick cream of tartar; brew well. Form in to 1/2-inch (1.5 cm) balls. Place upon the nonstick cookie sheet. Di the flat-bottomed potion in to flour as good as press down upon any round to squash cookie. Top any cookie with an almond slice. Bake for 8 to 10 minutes, until easily browned. Transfer to vellum or polish 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 essential element – trace, cholesterol ~ 0 mg, sodium ~ 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch as good as 1 fat.

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