Post by Loupy on Aug 24, 2010 13:55:03 GMT -7
Amish Sugar Cookies Recipe
24 servings
Ingredients:
1/2 c Sugar
1 ts Lemon or almond flavoring
1/3 c Powdered Sugar
2 tb Water
1/4 c Margerine; (1/2 stick)
2 1/4 c All-purpose flour
1/3 c Vegetable oil
1/2 ts Baking soda
1 Egg; (large)
1/2 ts Cream of tartar
1 ts Vanilla
1/2 ts Salt
Instructions:
Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy.
Add egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients.
Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend.
Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil.
Press balls down evenly to 1/2Πwith the back of a tablespoon dipped in water.
Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly
browned around the edges.
Remove cookies to a wire rack and cool to room temperature.
Nutritional Information:
Caloiries: 107
FAT: 5g,
CHO: 15g,
Na: 50mg,
PRO: 2g,
Cholesterol: llmg.
Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Brought to you and yours via Nancy OfBrion and her Meal-Master
Source: Desserts for Diabetics by Cavaiani, R. D.
24 servings
Ingredients:
1/2 c Sugar
1 ts Lemon or almond flavoring
1/3 c Powdered Sugar
2 tb Water
1/4 c Margerine; (1/2 stick)
2 1/4 c All-purpose flour
1/3 c Vegetable oil
1/2 ts Baking soda
1 Egg; (large)
1/2 ts Cream of tartar
1 ts Vanilla
1/2 ts Salt
Instructions:
Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy.
Add egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients.
Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend.
Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil.
Press balls down evenly to 1/2Πwith the back of a tablespoon dipped in water.
Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly
browned around the edges.
Remove cookies to a wire rack and cool to room temperature.
Nutritional Information:
Caloiries: 107
FAT: 5g,
CHO: 15g,
Na: 50mg,
PRO: 2g,
Cholesterol: llmg.
Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Brought to you and yours via Nancy OfBrion and her Meal-Master
Source: Desserts for Diabetics by Cavaiani, R. D.
