Frank's Recipes! Diabetic Almond Cookies

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Diabetic Almond Cookies

1 cup plus 2 tablespoons all-purpose flour
1/2 cup sugar
2 tablespoons Butter Buds Sprinkles
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons reduced-calorie stick margarine
1 large egg
2 teaspoons almond extract
1 tablespoon sliced almonds

In a medium bowl, combine the flour, sugar, Butter Buds, baking powder and salt. With a pastry blender or 2 knives used scissor fashion, cut in the margarine until the mixture resembles coarse crumbs. Stir in the egg and almond extract to make a soft dough. Cover and refrigerate 1 hour or until well chilled.

Preheat the oven to 350F. Spray cookie sheets with nonstick cooking spray. Shape dough into 1-inch balls and place on cookie sheets. Press 1 almond slice in the center of each ball. Bake 12 to 15 minutes or until golden brown. Remove to wire rack to cool.

Makes 2-1/2 dozen cookies.

Per Serving (2 cookies): 80 calories, 2 g protein, 14 g carbohydrate, 2 g fat, 1 g saturated fat, 10 mg cholesterol, 80 mg sodium

Diabetic Exchanges: 1 starch/bread exchange

Tip:
To retain freshness, store cooled cookies in plastic bags or tightly covered containers. Coffee cans with plastic lids make good substitute cookie jars.