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Amish Sugar Cookies

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Yield: 24 servings

1/2 c Sugar; 1 ts Lemon or alomond flavoring
1/3 c Powdered Sugar; 2 tb Water
1/4 c Margerine; (1/2 stick) 2 1/4 c All-purpose flour
1/3 c Vegetable oil 1/2 ts Baking soda
1 Egg; (large) 1/2 ts Cream of tartar;
1 ts Vanilla 1/2 ts Salt

Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, banilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2 with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.

Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:
llmg. Source: Desserts for Diabetics by Cavaiani, R. D.

Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Amish Sugar Cookies<br /> Yield: 24 servings<br /> <br />    1/2 c  Sugar;                              1 ts Lemon or alomond flavoring<br />    1/3 c  Powdered Sugar;                     2 tb Water<br />    1/4 c  Margerine; (1/2 stick)          2 1/4 c  All-purpose flour<br />    1/3 c  Vegetable oil                     1/2 ts Baking soda<br />      1    Egg; (large)                      1/2 ts Cream of tartar;<br />      1 ts Vanilla                           1/2 ts Salt<br /> <br />  Place sugars, margarine and oil in a mixer bowl and mix at medium<br />  speed until creamy.  Add egg, banilla, flavoring and water, and mix<br />  at medium speed for 30 seconds, scraping down the bowl before and<br />  after adding these ingredients. Stir remaining ingredients together<br />  to blend well; add to creamy mixture and mix at medium speed to<br />  blend. Form dough into 24 balls using 1 tablespoon dough per ball.<br />  Place balls on cookie sheets that have been sprayed with pan spray or<br />  lined with aluminum foil. Press balls down evenly to 1/2 with the<br />  back of a tablespoon dipped in water. Bake at 375 for 12 to 14<br />  minutes, or until cookies are browned on the bottom and lightly<br />  browned around the edges. Remove cookies to a wire rack and cool to<br />  room temperature.<br />  <br />  Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE<br />  <br />  Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:<br />  llmg. Source: Desserts for Diabetics by Cavaiani, R. D.<br />  <br />  Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />

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