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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 1/4 c. Sugar
- 3/4 c. Soft margarine low fat
- 3 x Egg whites slightly beaten
- 3 c. All-purpose flour or possibly unbleached
- 1/2 tsp Baking soda
- 2 tsp Baking pwdr
- 1/3 c. Skim lowfat milk sour, see note
- 1/2 tsp Vanilla extract
- 1/2 c. Dry apricots finely minced
- 1/2 c. Apricot jam
Direcciones
- Preheat oven to 375 degrees; lightly coat cookie sheets with vegetable cooking spray. In a large bowl, cream the sugar and margarine; add in the egg whites. In a medium bowl, combine the flour, baking soda and baking pwdr. Add in the dry ingredients and sour lowfat milk alternately to the sugar mix; mix well. Add in the vanilla extract and minced apricots; stir till just blended. Drop by teaspoonfuls onto the cookie sheets. Using a tsp., drop about 1/8 tsp. of jam onto the top of each cookie, making an indentation with the back of the spoon. Bake for 12 to 14 min, or possibly till set. Penny Halsey (ATBN65B)
- Note: To sour the lowfat milk,place 1/2 Tbsp. lemon juice in a measuring c.. Add in skim lowfat milk to measure 1/3 c.; let set for a few min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 339 | |
| Calories from Fat 104 | 31% |
| Total Fat 11.8g | 15% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 73mg | 2% |
| Total Carbs 54.98g | 15% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.29g | 19% |
| Protein 3.61g | 6% |
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