Baking Cookies with Kaitlyn-January 30, 2010

 

 

Although I"ve already posted my 1 picture/day for today, I can't resist posting another couple.  This is the first time making cookies with Kaitlyn from scratch.  She had a lot of fun cutting out the shapes and did a really good job.  She also liked to "check on them" every once in a while, as seen above.

It was actually a pretty good recipe considering it is low fat and sugar free.  I got the recipe from:http://www.allhomemadecookies.com/recipes/cutout/sugarlesscookies.htm

I've got to say, I was a little doubtful when I put all the ingredients together. I just couldn't picture what these were going to taste like, but once they were done they were pretty good.  Nothing compared to the peanut butter cup cookies we made for Daddy, but still edible and flavorful.

Here's the recipe (in case the link doesn't work)
Sugarless Heart Cookies

by Becky Jones

To make these cookies, you will need the following ingredients:
3/4 cup margarine, softened
1 package (0.3 ounces) mixed fruit sugar-free gelatin (I used strawberry instead)
Egg substitute equivalent to 1 egg
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder

Directions:
In a mixing bowl, cream together the margarine and gelatin. Beat in the egg subsitiute and vanilla. Mix together the flour and baking powder and add to the egg mixture, mixing well. Chill for 1 hour.

Preheat your oven to 400. Roll the dough mixture out on a lightly floured surface to 1/4 inch thickness. Cut out cookies with heart-shaped cookie cutters (or any shape you desire). Place the cookies on an ungreased baking sheet and bake for 6 to 7 minutes or until the bottoms are lightly browned and the cookies are set. Cool on wire racks.

Yields about 6 dozen

Diabetic Exchanges: One serving (2 cookies) equals 1/2 starch, 1/2 fat, 59 calories, 49 mg sodium, trace cholesterol, 5 gm carbohydrate, 1 gm protein, 4 gm fat

Note: You can change the taste of these cookies by trying different flavors of gelatin.