Diabetic Bachelor Buttons Recipe
Ingredients
| 3/4 cup low-calorie margarine | ||
| 1/2 cup granulated brown sugar replacement | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 1/4 cup liquid fructose | ||
| Water | 1 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| 1/4 tsp ginger, cinnamon, salt | ||
| Vanilla extract | 1 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
Cream together the margarine, both sugar replacements, fructose, and water until light and fluffy.
Add egg and beat well.
Combine flour, baking soda, ginger, cinnamon, and salt.
Add to the creamed mixture and mix well.
Next, stir in vanilla and nuts.
Cover.
Chill for several hours or overnight.
Then form dough into 1 in. (2.5 cm) balls.
Place on lightly greased cookie sheets about 2 in. (5 cm) apart.
Gently press each cookie with a fork.
Bake at 350°F (175°C) for 15 to 17 minutes.
Allow cookies to cool slightly on cookie sheet before removing.
Add egg and beat well.
Combine flour, baking soda, ginger, cinnamon, and salt.
Add to the creamed mixture and mix well.
Next, stir in vanilla and nuts.
Cover.
Chill for several hours or overnight.
Then form dough into 1 in. (2.5 cm) balls.
Place on lightly greased cookie sheets about 2 in. (5 cm) apart.
Gently press each cookie with a fork.
Bake at 350°F (175°C) for 15 to 17 minutes.
Allow cookies to cool slightly on cookie sheet before removing.
Chef
