nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
\" (2.5cm) apart. Flatten cookies with the palm of your
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Mix cake mixes and drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 until done and cool.
Mix diabetic frosting with peanut butter.
Fill cookies.
Use more or less flour to make cookie batter for drop cookies. Bake at 350\u00b0 for 12 to 15 minutes.
These cookies will not brown easily.
Watch carefully for burning.
Cut flour in diet margarine; stir in vanilla and egg.
Add pecans, apples, raisins and dates; chill for 30 minutes.
Shape into 1-inch balls and place on cookie sheet.
Flatten cookies with a fork coated with flour.
Bake for 12 to 15 minutes at 350\u00b0. Makes 48 (2-inch) cookies.
Contains 37 calories per cookie.
Preheat oven to 350\u00b0.
Sift flour, cinnamon, nutmeg, cloves and baking soda.
In a large bowl mix margarine, sweetener and egg.
Mix in dry ingredients, alternating with applesauce.
Fold in raisins, cereal and nuts; mix thoroughly.
Drop onto greased cookie sheet by tablespoon.
Lightly flatten with a fork dipped in milk.
Bake for 7 to 8 minutes.
Makes 36 cookies.
Mix dry ingrediets together (sifting not necessary).
Add wet ingredients.
Drop by teaspoon onto ungreased cookie sheet.
Bake at 375\u00b0 for 15 t 20 minutes.
Produces pale, soft-like cookies. Yields approximately 3 dozen.
Combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, raisins and oatmeal.
Mix thoroughly.
Beat in sugar replacement, melted margarine, egg and milk (add small amount of water if dough is too stiff).
Drop by teaspoonfuls onto cookie sheet.
Bake at 400\u00b0 for 10 minutes.
Yields 36 cookies.
Exchange 1 cookie:
1 bread item.
One cookie equals 37 calories.
Bring dates, raisins, apples and water to a boil in large saucepan.
Cook for 3 minutes; cool.
Combine with eggs, flour, brown sugar, shortening, vanilla and pecans in bowl; mix well. Chill in refrigerator.
Drop by teaspoons onto greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes or until light brown. Remove to wire rack to cool.
Yield:
36 servings.
Make cookies a uniform size to assure even baking.
Mix ingredients, adding oatmeal last.
Form into small cookies.
Bake at 350\u00b0 for 10 minutes
inutes.
Yield:
30 cookies.
Carbohydrate 3.7 g
Crush crackers and mix with peanut butter.
Add sweetener, baking powder and egg yolk.
Mix well and stir in milk.
Form 6 balls.
Place on greased cookie sheet.
Press with fork.
Bake at 350\u00b0 for 10 minutes.
Yields 6 cookies.
Pour 1/2 cup boiling water over dates and raisins; let stand. Cream margarine; add sweetener; add egg.
Sift flour, soda, spices and salt together; add to creamed mixture.
Add vanilla, fruit, nuts and oatmeal.
Drop from teaspoon onto greased cookie sheet. Bake 15 minutes in 400\u00b0 oven.
Yields 24 cookies.
Each equals 1 bread plus 1 1/2 fat exchange.
Mix all ingredients; bake at 350\u00b0 for 8 to 10 minutes.
Makes 2 dozen soft cookies.
Raisins and nuts may be added.
Cook the margarine, milk and chocolate for 1 minute.
Stir while cooking.
Add the dates, raisins, nuts, peanut butter, sweetener, oatmeal and vanilla and mix together with hands.
Do not bake.
Can be frozen.
Roll into walnut size balls.
Makes around 40 cookies.
coa powder. As with all cookies, it's the taste
br>For each batch of cookies use 4 cups mix and
For the cookies: Cream butter and sugar. Add