--------------------------------NORMA WRENN--------------------------------
3 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cardamom
1/2 ts Ground ginger
2/3 c Margarine; softened
1 c Sugar
3/4 c Egg Beaters 99% Egg Product
1 ts Almond extract
1/2 c Whole blanched almonds;
Toasted; coarsely chopped
1/3 c Minced crystallized ginger
Vegetable cooking spray
Combine first 5 ingredients; stir well. Beat margarine and sugar at medium
speed of an electric mixer about 2 minutes or until soft and creamy. Add
egg substitute and almond flavoring; beat well. Add dry ingredients,
beating just until blended; stir in almonds and crystallized ginger.
Shape dough into two 12-x 2-1/2-inch logs and place 4-inches apart on a
baking sheet coated with cooking spray. Bake at 350 degrees for 25 to 30
minutes or until a wooden pick inserted in center comes out clean. Let cool
on wire racks 15 minutes.
Using a serrated knife, slice logs diagonally into twelve 1-inch-thick
slices. Place on an ungreased baking sheet; bake at 350 degrees for 12 to
15 minutes on each side or until cookies are golden. Let cool on wire
racks. Yield: 3-1/2 dozen (92 calories [33% from fat] per serving).
[]1.7g protein, 3.9g fat (0.7 saturated), 12.6g carbohydrate, 0.4g fiber,
0mg cholesterol, 83mg sodium, and 19mg calcium. Source: Southern Living
Cooking School, Cafe Southern Living Five-Star Dining
