Spoon River Rolled Cookies

---------- Recipe via Meal-Master (tm) v8.02

Title: SPOON RIVER ROLLED COOKIES
Categories: Diabetic, Desserts, Cookies
Yield: 36 servings

1/2 c Vegetable shortening
1 1/4 c Sugar;
2 Eggs, (large)
1 ts Vanilla
1 ts Lemon extract;
3 c All-purpose flour
1 ts Nutmeg; (optional)
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Sour cream;

Cream shortening and sugar together at medium speed
until well blended. Add eggs and flavorings, and beat
at medium speed until creamy, scraping down the bowl
before and after adding eggs and flavorings. Stir
flour, nutmeg if desired, baking powder, baking soda
and salt together to blend well; add, along with sour
cream to creamy. Cover and refrigerate from 3 hours to
overnight. Return dough to room temperature. Roll out
on a lightly floured board to 1/4" thick. Cut with a
2 1/2 round cutter or an equivalent (see Note below).
Place dough on cookie sheets that have been sprayed
with pan spray or lined luminum foil. Bake at 350 for
8 to 10 minutes, or until cookies are lightly browned.
Remove them to a wire rack and cool to room
temperature.
NOTE: Nutritive values for these cookies are based
on the use of the 2 1/2 round cutter and weight of a
little over 1 ounce per cookie. You may use other
cutters as long as the finished cookie weighs about 1
ounce per cookie, and you might even make a 2-ounce
cookie and figure the nutritive value and exchanges as
twice those for the smaller cookie. You may add
flavorings other than vanilla and lemon; if add nuts,
raisins and the like, however, you are altering the
nutritve values and exchanges for each cookie.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE +
1 FAT EXCHANGE

Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg,
Cholesterol: 18mg. Source: Desserts for Diabeties by
Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O'Brion and her
Meal-Master

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