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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Diet tips
If you want to shed a few kilos and boost your overall health, then, as any dietician will tell you, you need to follow a specially prepared healthy-minded diet. In a perfect world, this should take in five measures of fruit & vegetables every day and also incorporate an appropriate blend of fat, carbs and proteins.
When devising a dietary regime, the most important step is to also make efforts to decrease your intake of refined carbohydrate, fat and salt.
At the start of a diet, people frequently direct your attention to supermarket and brand name food products sold as 'low in fat'. To do this is most certainly a miscalculation, as a food item may be low in fats, but also contain excess calories and carbohydrates.
Try drinking more water. Now and then at some stage in a busy work day, you consider that you want food when actually you might simply need a cold drink of water or juice. The sensations of thirst and hunger are quite similar, but one ends in weight increase and the alternative leads to no harm.
Instead of focusing on those junk foods that you really should ban from your weight loss program, direct your attention to the sensible foods that you might want to bring into your weight loss program. If you can inject the recommended amount wholesome fruit and vegetables into your daily routine, you will find that stop feeling hungry and have a substantially lower risk of being seduced by those damaging mid-morning munchies.
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