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Old 10-12-2004, 11:18 PM
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diabetic/sugar-free cookie recipes--

These were send to me:

Sugar Free Peanut Butter Bars
1 cup margarine
2 TBSP granulated sugar replacement (Splenda, Sweet & Low, Equal,
etc.)
1 tsp. vanilla
2 TBSP water
2 cups all purpose flour
1 egg white
1 cup chopped peanuts
1. Preheat oven to 350.
2. Beat margarine and sugar till fluffy. Add vanilla, water, and
flour, mixing well. Refrigerate for 1 hour.
3. Form into 1" balls, dip into beaten egg white and roll into
peanuts. Place on ungreased cookie sheets. Bake 10-12 minutes. Cool.


Sugar Free Thumbprint Cookies
1/2 cup margarine
sugar substitute equal to 1/4 cup of sugar
1 egg, separated
1 TBSP orange rind
1-1/2 tsp. lemon rind
1/2 tsp. vanilla
1 TBSP lemon juice
1 TBSP orange juice
1 cup flour
1 tsp. salt
1/2 cup finely chopped nuts
sugar free jam or jelly
Preheat oven to 350. Mix everything together except egg whites
and nuts. Roll into small balls. Beat the egg whites until stiff.
Roll each ball in egg whites, then in nuts. Make a thumbprint in
each. Bake for 12 minutes. Cool. When cooled, fill thumbprint with
sugar free jelly or jam. 4 Dozen


Diabetic Pumpkin Cookies
1 cup margarine, softened
1 cup canned pumpkin
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. allspice
1 cup raisins
1/2 cup chopped nuts
1. Soak raisins in hot water for 5 minutes. Drain.
2. Cream margarine. Add pumpkin, egg and vanilla. Beat well.
3. Mix dry ingredients and add to creamed mixture. Mix well. Add
raisins and nuts.
4. Drop on greased cookie sheets and press with a fork. Bake at 350
for 12 minutes. Cool



Sugar-free Cinnamon Nut Balls
1-1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup margarine, softened
3 TBSP granulate sugar replacement
1 egg, beaten
1 tsp. vanilla
2 tsp. cinnamon
1/2 cup finely chopped nuts
1. Preheat oven to 375.
2. Sift together flour, baking powder and salt. Beat margarine,
sugar replacement, egg and vanilla until creamy. Add flour mixture,
stirring to mix completely. Refrigerate for 1 hour.
3. Shape dough into balls and roll each one in mixture of cinnamon
and nuts. Place on ungreased cookie sheets 2 inches apart.
4. Bake for 12 to 15 minutes. Remove from pan immediately. YIELD:
30 cookies
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