German loaf cookies

30 cookies

Ingredients

Quantity Ingredient
2½ tablespoon Fructose (37.5 ml)
½ cup Egg substitute or 1 lg. egg plus 2 lg. egg whites (118 ml)
4 tablespoons Softened margarine (60 g)
Juice & grated zest of 1 lemon
⅛ teaspoon Almond extract (.6 Ml)
1½ cup Sifted unbleached flour(173g
2¾ teaspoon Baking powder (13.75 ml)
½ tablespoon Unsweetened cocoa powder (7.5 ml)
½ teaspoon Ground cinnamon (2.5 ml)

Directions

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.

Formatted into MM by Ursula R. Taylor.

Preheat oven to 350 F (180C). Combine fructose and egg substitute; beat until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well. Place ¾ of the dough mixture on a floured board. Form into a rectangle about ¾ inch (2 cm) thick.

Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned.

Remove from oven and slice with a very sharp knife into ½ inch (1½ cm) slices. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily). Cool on a wire rack. Store in an airtight container.

Makes about 30 cookies.

PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and ½ fat....

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