1/3 c margarine, softened
1 egg
1 tsp. vanilla extract
2/3 c low-cal sweetener
3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c semi sweet chocolatechips

With an electric mixer, cream marg. for 1 min. Add egg and vanilla and beat on high for 1 min. Add sweetener and beat till well blended. Combine flour, baking soda and salt; beat into mixture until smooth. Stir in chips. 

Drop from small spoon onto ungreased baking sheet. Flatten slightly with back of spoon. 

Bake at 375f (190C) for 8-10 minutes or until browned on bottoms. Cool on rack. Store in airtight container.Makes 2 dozen cookies.

Nutritional Information: Per serving energy: 62 cal-  Protein:0.9g - Fat: 4.1g Carbs:5.9g

5 tb Margarine (75 g) 
1 1/2 tb Fructose** (22.5 ml) 
1 tb Egg white (15 ml) 
1/4 ts Almond, vanilla, or lemon 
      -extract (1.25 ml) 
1 c  Unbleached flour (125 g) 
1/8 ts Baking soda (.6 ml) 
1 pn Cream of tartar 
32 ea Almond slices 
**Substitute 4 pkts. 
    -saccharin or 8 pkts. 
    -aspartame or 4 packets 
    -acesulfame-K for the 
    -fructose. 
It will not change the exchanges. 
 

Preheat oven to 350F (180C).  In a medium size bowl, combine 
margarine and fructose, beating until light and fluffy. Mix in egg 
white and almond extract.  Gradually stir in flour, baking soda, and 
cream of tartar; mix well.  Form into 1/2-inch (1.5 cm) balls. Place 
on a nonstick cookie sheet. 

Dip a flat-bottomed glass into flour and   press down on each ball to flatten cookie.  Top each cookie with an   almond slice. Bake for 8 to 10 minutes, until lightly browned. 

Transfer to parchment or wax paper to cool. Makes about 32 cookies. 

Per 2 cookie serving:  calories - 90, protein - 2 g, carbohydrate - 
10 g, fat - 4 g, calories from fat - 40%, dietary fiber - trace, 
cholesterol - 0 mg, sodium 49 mg, potassium - 33 mg, 

Exchanges   - 1 bread/starch and  1  fat. 

.


Almond Cookies

1/3 c. butter
2 T. granulated sugar
2 T. brown sugar
salt
1 t. almond extract
1 egg white, beaten
1 c. all-purpose flour
1 t. baking powder
1/4 cup ground almonds
18 blanched whole almonds

In a bowl, cream together butter and sugars until light and fluffy. Beat in a pinch of salt and almond extract. In bowl, whisk egg white until frothy. Divide and add half to the creamed mixture. Reserve remaining egg white for later use.

Combine flour, baking powder and a pinch of salt; stir into creamed mixture. Stir in ground almonds. Form into 36 small balls. Place 2 inches apart on nonstick baking sheet. With finger tips slightly flatten each ball.

Split almond in half lenghtwise. Press half almond into each cookie. Stir 2 t. water into remaining egg white. Lightly brush onto tops of cookies. 
Bake 350 for 15 minutes or until golden.

Each cookie: 86 calories, 4g total fat, 8mg cholesterol, 2g protein, 
8g carbs, 52 mg sodium 62mg potassium

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