---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Almond Sugar Cookies
  Categories: Diabetic, Cooky/bars, Snacks
       Yield: 32 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 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.
 
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