Ingredients

• Non-caloric cooking spray
• 1/4 cup margarine (at room temperature)
• 2 egg whites
• 1/2 cup DiabetiSweet
• 1 cup flour
• 1/2 teaspoon almond extract
• 1/2 teaspoon baking soda
• 24 almond halves

Instructions
Preheat oven to 375F. Spray cookie sheet with non-fat cooking spray. Beat egg whites lightly. Mix DiabetiSweet and margarine until creamy. Add almond extract and egg whites to mixture and blend thoroughly. Mix flour, baking soda, and salt in a separate bowl. Add to egg, margarine and DiabetiSweet mixture and mix until dough is consistent. Shape dough into 1 to ½ tablespoon balls and arrange on cookie sheet. Lightly press balls of dough with a spatula to flatten slightly. Place an almond half into each cookie. Bake for approximately 12 minutes until lightly browned. Remove from oven and allow to cool before removing from the cookie sheet.

Each serving (1 cookie) counts as 1/2 starch exchange and exchange.

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