1/2 cup sugar
1/3 cup powdered sugar
1/4 cup margerine, (1/2 stick)
1/3 cup vegetable oil
1 egg, (large)
1 tsp vanilla
1 tsp lemon or alomond flavoring
2 tbsp water
2 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
Directions
Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, banilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2' with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.
Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:
llmg. Source: Desserts for Diabetics by Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 24 servings
Amish Sugar Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Diabetic
The History of Recipes
We can read the history of meal recipes back into ancient history, in truth as far back as ancient Egypt, and maybe even further. Having said that, mostly, these old cookbooks were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs used a wide range of spices and herbs, including many that are still in use today for example basil, rue and parsley. Later on, we have two interesting recipe books which date from the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that is served today, but rather descriptions of the types of meals on the menues of the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created an outbreak in manuscripts on food, the majority of which still exist in academic collections. By the advent of the twentieth century, cooking books are starting to become popular mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Amish Sugar Cookies recipe.
