Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Diabetic Amish Sugar Cookies
- add review
- #3262
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup sugar (or substitute)
1/3 cup powdered sugar (or substitute)
1/4 cup margarine
1/3 cup vegetable oil
1 egg, (large)
1 teaspoon vanilla extract
1 teaspoon lemon or almond flavoring
2 tablespoons water
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
directions
Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy.
Add egg, vanilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend.
Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to 1/2-inch with the back of a tablespoon dipped in water.
Bake at 375 degrees F for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Sugar substitute - Splenda - did not blend with oil and margarine, just formed a hard lump in the oil. Possibly too much flour, too - the dough was crumbly & would not hold together. Cookies dry. Are ingredients correct? Is there a trick to the mixing (like a particular order)?