Rolled Sugar Cookiescooky/bars, desserts, diabetic 2 cup margarine 1/2 cup sugar 1 teaspoon vanilla; extract 1 egg 2 cup flour 2 teaspoon baking powder Cream together the margarine, sugar, vanilla and egg until light and fluffy. Add about 3/4 of the flour and the baking powder, reserving the rest of the flour for rolling. Blend until well mixed. Chill the dough for 2 hours or overnight. Roll out on a lightly floured surface until 1/8 inch thick. Cut with a cookie cutter. Place on an ungreased baking sheet. Bake in a 375 degree oven until lightly browned, about 5-10 minutes. Cool before storing. Makes about 72 cookies 2 inch size or 6 small cookie sheets of various sizes. My note: If you aren't too fussy, square or random shapes from the edges can be cut with a plastic knife or anything that is safe to use on your rolling surface. Decorate with a tiny piece of a cherry, raisin or nut. Two small cookies = 58 calories, 1/2 bread exchange, 1/2 fat exchange 8 grams carbohydrate, 0 protein, 2 fat, 46 mg. sodium, 10 potassium, 8 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared and tested by Elizabeth Rodier Nov 93. |
