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Soft Almond Cookies

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Yield: 24 servings

1/4 c Light Margarine; 4 dr Yellow food coloring;
1/2 c Sugar; 1 c Flour;
2 Eggs; Whites 1/2 ts Baking soda;
1/2 ts Almond food extract; 12 Toasted almonds; cut in half

Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In
bowl, cream margarine and sugar until light and fluffy. Add egg
whites with almond extract, and food coloring; mix well and set
aside. Sift the flour, baking soda, and salt; add to the creamed
mixture. Knead only long enough to blend, but not toughen, to dough.
Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with
almonds. Bake for 12 minutes.

Food Exchange per serving: 1/2 BREAD EXCHANGE
CHO: Og; FAT: 1g; CAL: 43;

Brought to you and yours by Nancy OBrion and her Meal-Master.

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Comments

Soft Almond Cookies<br /> Yield: 24 servings<br /> <br /> 1/4 c Light Margarine; 4 dr Yellow food coloring;<br /> 1/2 c Sugar; 1 c Flour;<br /> 2 Eggs; Whites 1/2 ts Baking soda;<br /> 1/2 ts Almond food extract; 12 Toasted almonds; cut in half<br /> <br /> Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In<br /> bowl, cream margarine and sugar until light and fluffy. Add egg<br /> whites with almond extract, and food coloring; mix well and set<br /> aside. Sift the flour, baking soda, and salt; add to the creamed<br /> mixture. Knead only long enough to blend, but not toughen, to dough.<br /> Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with<br /> almonds. Bake for 12 minutes.<br /> <br /> Food Exchange per serving: 1/2 BREAD EXCHANGE<br /> CHO: Og; FAT: 1g; CAL: 43;<br /> <br /> Brought to you and yours by Nancy OBrion and her Meal-Master.<br /> <br />
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