Sugarless Cookies
1 cup chopped dates (raisins may be substituted)
Boiling water
3/4 cup butter or margarine
1 egg
4 teaspoons liquid artificial sweetener
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup mashed bananas
1/2 cup chopped pecans (optional)
Preheat oven to 350 F. Pour boiling water over dates (enough to cover). Let cool and drain. In large bowl, cream butter; add egg and sweetener; beat well with wire whip. In separate bowl, combine flour, baking soda, and spices. Fold dry ingredients into creamed mixture; mix well. Drop by teaspoonfuls onto non-stick cookie sheet. Bake for 15 minutes.
Yield: 4 1/2 dozen.
One cookie: 64 calories, 3.9 grams fat. Dietary Exchanges: 1/2 fruit, 1 fat
Boiling water
3/4 cup butter or margarine
1 egg
4 teaspoons liquid artificial sweetener
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup mashed bananas
1/2 cup chopped pecans (optional)
Preheat oven to 350 F. Pour boiling water over dates (enough to cover). Let cool and drain. In large bowl, cream butter; add egg and sweetener; beat well with wire whip. In separate bowl, combine flour, baking soda, and spices. Fold dry ingredients into creamed mixture; mix well. Drop by teaspoonfuls onto non-stick cookie sheet. Bake for 15 minutes.
Yield: 4 1/2 dozen.
One cookie: 64 calories, 3.9 grams fat. Dietary Exchanges: 1/2 fruit, 1 fat