Title: SOFT ALMOND COOKIES
Categories: Desserts, Diabetic, Cookies
Yield: 24 servings
1/4 c Light Margarine;
1/2 c Sugar;
2 Eggs; Whites
1/2 ts Almond food extract;
4 dr Yellow food coloring;
1 c Flour;
1/2 ts Baking soda;
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.
