---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Cookies
       Yield: 24 servings
     1/2 c  Margarine; (1 stick)
     2/3 c  Sugar;
            Dry sugar substitute equal;
            1/4 cup sugar;
       1    Egg; (large)
       1 ts Vanilla;
       2 c  All-purpose flour;
       2 tb Dry Buttermilk;
       1 ts Baking soda;
     1/4 ts Salt;
     1/3 c  Water at room temperature
   Cream margaring, sugar, and dry sugar substitute
   together at medium speed untill light and fluffy.  Add
   egg and vnill and mix at medium speed for 30 seconds,
   scraping down the bowl before and after adding the egg
   and vanilla. Stir flour, dry buttermilk, baking soda
   and salt mixture, along with water, to creamy mixture,
   and mix at medium speed to blend well. Drop dough by 1
   1/2 tablespoonfuls onto coolie sheeet that have been
   sprayed with pan spray orlined aluminum foil. Press
   cookies down on the bottom. Remove them to a wire rack
   and cook to room temperature.
   Food exchanges per serving: 1 STRACH/BREAD EXCHANGE +
   Calories: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g,
   Cholesterol: 12mg Source: Desserts for Diabetics by
   Mabel Cavaiani, R. D.
   Brought to you and yours via Nancy O'Brion and her