Difference between revisions of "Fruit Cookies I"
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* ¼ cup (60 ml) [[currant]]s | * ¼ cup (60 ml) [[currant]]s | ||
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# [[cream]] together [[margarine]] and [[granulated sugar|sugar]] replacement. | # [[cream]] together [[margarine]] and [[granulated sugar|sugar]] replacement. | ||
# Add [[egg]]s; beat until fluffy. | # Add [[egg]]s; beat until fluffy. | ||
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Exchange 1 cookie: ½ fruit calories 1 cookie: 27 | Exchange 1 cookie: ½ fruit calories 1 cookie: 27 | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Cookie Recipes]] | [[Category:Cookie Recipes]] | ||
[[Category:Apple juice Recipes]] | [[Category:Apple juice Recipes]] | ||
Latest revision as of 20:40, 13 July 2012
Ingredients
- ½ cup (60 ml) margarine
- 4 tsp (20 ml) granulated sugar replacement
- 2 eggs
- 2 cups (500 ml) flour (sifted)
- ½ tsp (2 ml) baking soda
- ¼ tsp (1 ml) salt
- ½ tsp (2 ml) nutmeg
- ¼ cup (60 ml) hot apple juice
- ¼ cup (60 ml) raisins (chopped)
- ¼ cup (60 ml) currants
Procedures
- cream together margarine and sugar replacement.
- Add eggs; beat until fluffy.
- Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture.
- Fold in raisins and currants.
- Allow to rest 15 minutes.
- Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7 cm) apart.
- Bake at 350°F (170°C) for 12 to 15 minutes.
Nutritional information
Exchange 1 cookie: ½ fruit calories 1 cookie: 27
