Diabetic Thursday - Cookies

Before I give you today's COOKIE recipes, I want to pass along an article from Diabetes Self-Management. Besides their magazine, they also have an emailing list, which provides quite a bit of good information. This article, written by David Spero, is titled Understanding Your HbA1c. According to David's page on Diabetes Self-Management, he has been a nurse for 32 years, and writes for both Diabetes Self-Management and Arthritis Self-Management. You can click here to read David's article.

And now, six cookie recipes to try out. Enjoy!

ALMOST SHORTBREAD COOKIES

Yield: 2 dozen cookies (24 servings)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

View online: http://diabeticgourmet.com/recipes/html/512.shtml

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat

HAZELNUT MACAROONS

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/294.shtml

Servings: 30 Cookies (1 per serving)

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Protein: 0.7 g; Fat: 1.4 g; Sodium: 25.6 mg; Cholesterol: 0 mg; Carbohydrates: 7.6 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat

PEANUT BUTTER COOKIES

Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View online: http://diabeticgourmet.com/recipes/html/536.shtml

IngredientsV=

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies


Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

CHOCOLATE CHIP COOKIES

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

ITALIAN LEMON COOKIES

This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!

Yield: 27 Servings


Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g