1/2 c Sugar
1/4 c Margarine or butter
1 ts Vanilla
3 c All-purpose flour
1/2 ts Nutmeg
1/2 c Almonds; chopped
2 ts skim milk
1/2 ts Nutmeg
1/2 c Brown sugar; packed
-softened
3 Eggs
3 ts Baking powder
3/4 c Candied cherries; chopped
-----glaze----------
1 tb Sugar
1) Heat over to 350F. Spray 1 large or 2 small cookie sheets
with nonstick cooking spray.
2) In large bowl, combine 1/2 cup sugar, brown sugar and
margarine; beat until well blended. Add vanilla and eggs;
beat well. Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and 1/2 tsp nutmeg; mix well.
Stir in cherries and almonds.
3) With spray coated hands, shape dough into 3 rolls, about 7
inches long. Place rolls at least 3 inches apart on sprayed
cookie sheet; flatten each to form 3/4 inch thinck rectangle,
about 3 inches wide and 7 inches long.
4) Brush rectangles with milk. In small bowl, combine 1 tbsp
sugar and 1/2 tsp nutmeg. Sprinkle over tops.
5) Bake at 350F for 20-28 min. or until rectangles are light
golden brown and centers are firm to the touch. Place rolls
on wire racks; cool 5 minutes.
6) Wipe cookie sheet clean. With serrated knife, cut each
rectangle into 1/2 inch slices; place, cut side up, on cookie
sheet.
7) Bake at 350F for 6-8 min or until top surface is slightly dry.
Turn cookies over; bake an additional 6-8 min or until top
surface is slightly dry. Remove cookies from cookie sheets;
cool completely on wire racks.
Store tightly covered.
Serving size: 1 cookie
Calories 70 Calories from fat 20
Total fat 2 g
Chol 15 mg
Sodium 55 mg
Carbs 13 g
Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96
