I heard from Linda over at Don't Poke the Baby that she's having a cookie party tomorrow, and for those whom a trip to the States would necessitate wet feet, she's decided that the cookies can be virtual (geddit?)
My older daughter Minora was going to copy down a diabetic cookie recipe and at the same time post some of her Manga drawings, but she's caught the bugs that are doing the rounds and her own blood sugars are going up and down quicker than the Grand Ole Duke of York's minions.
So I searched through the internet and found a compromise: a diabetic recipe for oatmeal cookies, so you've got something from her, and something that sounds Scottish - so much so that Samule Johnson defined "oats" in his dictionary as "a grain, which in England is generally given to horses, but in Scotland supports the people" - without there being a danger of any terrorists being released from prison.
Without further ado, here's the recipe from the Information about Diabetes website. (Please note: recommendations can be different from country to country, so if in doubt please check with your diabetes nurse.)
To serve 24:
1/2 cup Margarine, (1 Stick)
1/4 cup Sugar
1/4 cup Brown sugar
Dry sugar substitute equal
To 1/4 cup of sugar
1/4 cup Egg, whites
1 tsp Vanilla
1/2 tsp Black walnut flavoring
1/4 cup Water, at room temperature
1 1/2 cup All-purpose flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup Black or English Walnuts chopped
Cream margarine, sugars and dry sugar substitute
together at medium speed until light and fluffy. Add
egg whites, flavorings, and water, and mix at medium
speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings, and water.
Stir flour, baking powder, salt, oatmeal and walnuts
together to blend, and add to creamy mixture. Mix to
blend. Drop dough by 1 1/2 T onto cookie sheets that
have been sprayed with pan spray or lined with
aluminum foil. Press each cookie down lightly with the
back of a tablespoon dipped in color water. Bake at
350 for 12 to 14 minutes, or until cookies are lightly
browned. Remove them to a wire rack and cool to room
to temperture. Yield: 24 Food exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 122
Fat: 6g, CHO: 15g, PRO: 3g, NA 120 mg, Cholesterol: 0
Desserts for Diabetics by Mabel Cavaiani, R.D.
Shared by: Kathleen's recipe swap page - email email@example.com
I'm hoping Minora will be a bit better tomorrow, and will be able to upload one of her Manga drawings. Linda, I hope your real and virtual cookie parties go really well together - give my best wishes to Pam!
Wouldn’t it be great if… #26
4 hours ago