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 soda (.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., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by URsula R. Taylor. Preheat oven to 350~F (180~C). 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.
—–