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 become thin and also better your overall vitality, among other things you need to follow a carefully configured well-balanced daily routine. If possible, this must include five standard portions of grains and vegetables per day and also contain a sensible combination of carbohydrates, fats, and proteins.
In planning a diet, it is important to try to cut back on your intake of refined carbohydrates, salt and fats.
When selecting food, dieters far too often direct your attention to retail store and well known foods referred to as 'low-fat'. This is often an error, seeing that a food product might be reduced in fats, but also much too high in carbs.
Learn to recognise the difference between hunger and thirst. Your body must have water , it is essential for our wellbeing and is empty of calories. It also has the benefit that it fills the dieters tummy and reduces sensations of hunger. The recommended amount medical experts warn it is best to drink as a minimum 6 cups of water every day.
As an alternative to paying too much attention to the many food types that you should leave out of your meal plan, concentrate on the nutritionally sound foods which you can add to your weight loss program. If you inject a few healthy pulses and vegetables into your dietary regime, you'll discover that stop feeling hungry and have a far decreased risk of being seduced by those unwholesome mid-morning munchies.
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