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
Academics have tracked the existence of recipes back into the far past, in fact as far back into history as pharonic Egypt, and maybe even further. Having said that, these, old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to historians is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also informs us how the early Romans used many different herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. During the succeeding few hundred years, the powerful families of Europe tried to offer the most exotic meals, and as a consequence, the best chefs and their recipes were greatly in demand. However, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes of the day. By the arrival of the 1900s, cooking books were starting to become popular mostly as a result of more people being able to read, people having increased leisure time and having more money. Like it or not, the introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Amish Sugar Cookies recipe.
