Spoon River Rolled Cookies Recipe
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Spoon River Rolled Cookies
1/2 cup Vegetable shortening
1 1/4 cup Sugar
2 Eggs, (large)
1 tsp Vanilla
1 tsp Lemon extract
3 cup All-purpose flour
1 tsp Nutmeg, (optional)
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
1 cup Sour cream
Cream shortening and sugar together at medium speed until well
blended. Add eggs and flavorings, and beat at medium speed until
creamy, scraping down the bowl before and after adding eggs and
flavorings. Stir flour, nutmeg if desired, baking powder, baking soda
and salt together to blend well; add, along with sour cream to
creamy. Cover and refrigerate from 3 hours to overnight. Return dough
to room temperature. Roll out on a lightly floured board to 1/4"
thick. Cut with a 2 1/2 round cutter or an equivalent (see Note
below). Place dough on cookie sheets that have been sprayed with pan
spray or lined luminum foil. Bake at 350 for 8 to 10 minutes, or
until cookies are lightly browned. Remove them to a wire rack and
cool to room temperature.
NOTE: Nutritive values for these cookies are based on the use of
the 2 1/2 round cutter and weight of a little over 1 ounce per
cookie. You may use other cutters as long as the finished cookie
weighs about 1 ounce per cookie, and you might even make a 2-ounce
cookie and figure the nutritive value and exchanges as twice those
for the smaller cookie. You may add flavorings other than vanilla and
lemon; if add nuts, raisins and the like, however, you are altering
the nutritve values and exchanges for each cookie.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE +
1 FAT EXCHANGE
Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source:
Desserts for Diabeties by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master |
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Dieting tips
If you enjoy your food, but need to get thinner and better your all round physical condition, then, as most people know, you ought to eat a meticulously designed healthy-minded weight loss program. If possible, this need to contain 5 measures of fruit/vegetables a day and also involve an appropriate proportion of fat, carbs and proteins.
When people first start dieting, they ordinarily concentrate on chain store and well known products professing to be 'low fat'. To do this is ordinarily incorrect, in that a food item might be low in fat, but still high in carbohydrates.
In planning a meal plan, it is important to try to reduce intake of refined carbohydrate, fats and salt.
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