1/2 c Sugar
1/3 c Powdered Sugar
1/4 c Margarine - 1/2 stick
1/3 c Watkins
Original Grapeseed Oil
1 large Egg
1/2 ts Watkins Vanilla, Original Double-Strength
1 ts Watkins
Lemon or Almond Extract
2 tb Water
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar
1/2 ts Watkins
Sea Salt
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
Watkins alcohol-free Cooking Spray or lined with aluminum foil. Press balls down evenly to
1/2' with the back of a tablespoon dipped in water. Bake at 375 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.
Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol: ll mg. Source: Desserts
for Diabetics by Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her
Meal-Master
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