Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Margarine; (1 stick) 2 c All-purpose flour;
2/3 c Sugar; 2 tb Dry Buttermilk;
Dry sugar substitute equal; 1 ts Baking soda;
1/4 cup sugar; 1/4 ts Salt;
1 Egg; (large) 1/3 c Water at room temperature
1 ts Vanilla;

Cream margaring, sugar, and dry sugar substitute together at medium
speed untill light and fluffy. Add egg and vnill and mix at medium
speed for 30 seconds, scraping down the bowl before and after adding
the egg and vanilla. Stir flour, dry buttermilk, baking soda and salt
mixture, along with water, to creamy mixture, and mix at medium speed
to blend well. Drop dough by 1 1/2 tablespoonfuls onto coolie sheeet
that have been sprayed with pan spray orlined aluminum foil. Press
cookies down on the bottom. Remove them to a wire rack and cook to
room temperature. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE
+ 1 FAT EXCHANGE CAL: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g,
Cholesterol: 12mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you and yours via Nancy O'Brion and her Meal-Master

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