Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Margarine -- room temperature
1/4 c Sugar
3/4 c Brown sugar (twin sugar)
1 tb Vanilla
2 c Flour
1 ts Baking soda
1/4 ts Salt
1/4 c Water -- room temperature
1/2 c Mini semisweet choc chips
Cream together margarine, sugar, and sugar substitute at medium speed
until light and fluffy. Add egg white and vanilla to creamed mixture
and beat at medium speed for 1 minute. Stir together flour, soda, and
salt to blend well. Add 1/4 cup water to creamed mixture along with
the flour mixture and mix at medium speed for 1 minute or until
smooth. Add chocolate chips to dough and mix lightly. Drop by
tablespoonsful onto cookie sheets that have been lined with alumium
foil or sprayed with PAM spray. Press down lightly with fingers
dipped in cold water to form a circle about 2" across. Bake at 375 F
for about 12 minutes or until browned. (The cookies won't be crisp
unless they are browned.) Remove cookies for hot cookie sheets to
wire racks to cool to room temperature.
Allow 2 cookies per serving.
Variation:
Chocolate Chip Bars:
Instead of dropping dough onto cookie sheets, spread dough evenly in
a jelly roll pan that has been sprayed or greased with margarine.
Bake at 375 F for 20-25 minutes, or until lightly browned and the
bars pull away from the sides of the pan. Cool to room temperature
and cut to yield 36 bars.
