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
Serves: 36 |
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Dieting tips
If you enjoy eating, but want to shed a few pounds and also boost your all round healthfulness, without doubt you need to eat a carefully calculated balanced daily routine. Theoretically, this must take in five portions of pulses and vegetables a day and contain a sensible combination of protein, carbs and fat.
When planning a daily routine, it is important to also try to moderate your ingestion of fat, refined carbohydrates and salt.
When starting a weight loss program, people far too often focus on department store and brand name foods professing to be 'low-fat'. To do this is frequently incorrect, seeing that a food product may well be lowered in fat content, but still far too high in carbohydrates.
Make sure that you drink enough fluids. At times during a hectic day, you assume you want to eat but in fact you might only want a restorative drink of water or squash. The sensations of hunger and needing a drink are nearly the same, albeit one of the two leads to bad health and the alternative is ok.
Rather than dwelling on the unhealthy foods that you need to ban from your diet, look at the nutritionally sound foods that you are able to introduce to your dietary regime. If you can inject some healthy grains, cereals and vegetables into your meal plan, you will discover that you feel more full and have a substantially decreased chance of giving in to those unhealthy between meals biscuits.
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