1/2 c (60 mL) margarine
4 ts (20 mL) granulated sugar
-replacement
2 Eggs
2 c (500 mL) flour (sifted)
1/2 ts (2 mL) baking soda
1/4 ts (1 mL) salt
1/2 ts (2 mL) nutmeg
1/4 c (60 mL) hot apple juice
1/4 c (60 mL) raisins (chopped)
1/4 c (60 mL) currants
From: kyoung@prstorm.bison.mb.ca (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
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 7cm) apart. Bake at 350 degrees F
(170 C) for 12 to 15 minutes.
Exchange 1 cookie: 1/2 fruit, Calories 1 cookie: 27.
REC.FOOD.RECIPES ARCHIVES
/MISC
DIABETIC RECIPE
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
60 Servings
