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Tuesday, March 18, 2014

Raisin sugar Cookies

Raisin sugar Cookies

Take two favorite cookies styles and stir them into a wonderfully inviting combination – you’ve got a treat that celebrates the best of each To keep them soft and Spectacular do not overbake.

Serves 12 (3 each)

½ cup reduced – calories margarine
¾ cup SPLENDA Granular
1 egg, or equivalent in egg substitute
1 tablespoon fat – free milk
1 teaspoon lemon juice
1 ½  cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup seedless raisins

In a large bowl, combine margarine, SPLENDA, egg, milk and lemon juice. Add flour, baking powder, and baking soda. Mix gently jus to combine. Fold in raisins , Cover and refrigerate dough for at least 30 minutes. Just before baking, preheat oven to 400 degrees. Spray 3 baking ,sheets worth butter – flavored cooking spray . Form chilled dough into 36 (1-inch) balls. Place balls on prepared baking sheets. Lightly flatten cookies with the bottom of a glass sprayed with butter flavored cooking spray and then dipped into more SPLENDA. Bake for 5 to 7 Minutes. Do not overbake. Place baking sheets in wire racks and let set for 5 minutes. Remove cookies from baking sheets and continue to cool on wire racks.

Each serving Equals

HE: 1 Fat * 2/3 Bread *2/3 Fruit * 12 Optional Calories
132 calories * 4 gm Fat *2 gm Protein *
22 gm Carbohydrate * 191 mg Sodium *
35 mg Calcium * 1 gm Fiber
DIABETIC EXCHANGES: 1 Fat * 1 Fruit * ½ Starch

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