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Monday, March 17, 2014

Sugar Drop cookies

Sugar Drop cookies

Wow you may think , she used en entire cup and a half of SPLENDA to  make these sugar cookies, No other sweetener would work, but SPLENDA, isn’t like any other it’s a revolution in every teaspoon , and it makes a much loved sugar cookie not only possible for healthy eaters, but irresistible!

Serves 12 (2 each)

½ cup reduced calorie margarine
½ cups SPLENDA Granular
¼ cup fat free half & half
1 egg, or equivalent in egg substitute
2 teaspoons almond extract
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon table salt

Preheat oven to 375 degrees. Spray 2 baking sheets with butter- Flavored cooking spray. In a large bowl, cream margarine and SPLENDA using a study spoon . Stir in half & half . egg and almond extract. Add flour , baking powder, and salt. Mix well to combine. Drop batter by tablespoonful onto prepared baking sheets to form 24 cookies. Lightly flatten cookies with the bottom of a glass sprayed with butter - flavored cooking spray. Baker for 12 to 14 minutes.. Do not overbake. Place baking sheets on 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 * ¼ Slider * 1 Optional Calories
104 Calories * 4 gm Fat * 2 gm Protein *
15 gm Carbohydrate * 218 mg Sodium *
36 mg Calcium *m 1 gm Fiber

DIABETIC EXCHANGES: 1 Fat * 1 starch 

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