MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Spoon River Rolled Cookies
  Categories: Diabetic, Desserts, Cooky/bars
       Yield: 36 servings
  
     1/2 c  Vegetable shortening                1 ts Nutmeg; (optional)
   1 1/4 c  Sugar;                              1 ts Baking powder
       2    Eggs, (large)                       1 ts Baking soda
       1 ts Vanilla                           1/4 ts Salt
       1 ts Lemon extract;                      1 c  Sour cream;
       3 c  All-purpose flour              
  
   Cream shortening and sugar together at medium speed until well
   blended. Add eggs and flavorings, and beat at medium speed until
   creamy, scraping down the bowl before and after adding eggs and
   flavorings. Stir flour, nutmeg if desired, baking powder, baking soda
   and salt together to blend well; add, along with sour cream to
   creamy. Cover and refrigerate from 3 hours to overnight. Return dough
   to room temperature. Roll out on a lightly floured board to 1/4
   thick.  Cut with a 2 1/2 round cutter or an equivalent (see Note
   below).  Place dough on cookie sheets that have been sprayed with pan
   spray or lined luminum foil.  Bake at 350 for 8 to 10 minutes, or
   until cookies are lightly browned.  Remove them to a wire rack and
   cool to room temperature.
     NOTE: Nutritive values for these cookies are based on the use of
   the 2 1/2 round cutter and weight of a little over 1 ounce per
   cookie. You may use other cutters as long as the finished cookie
   weighs about 1 ounce per cookie, and you might even make a 2-ounce
   cookie and figure the nutritive value and exchanges as twice those
   for the smaller cookie. You may add flavorings other than vanilla and
   lemon; if add nuts, raisins and the like, however, you are altering
   the nutritve values and exchanges for each cookie.
   
   Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
   
   Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source:
   Desserts for Diabeties by Mabel Cavaiani, R. D.
   
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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