---------- Recipe via Meal-Master (tm) v8.03
 
       Title: German Loaf Cookies
  Categories: Diabetic, German, Snacks, Dessert
       Yield: 30 cookies
 
   2 1/2 tb Fructose (37.5 ml)
     1/2 c  Egg substitute or 1 lg. egg
            -plus 2 lg. egg whites
            -(118 ml)
       4 tb Softened margarine (60 g)
            Juice & grated zest of 1
            -lemon
     1/8 ts Almond extract (.6 Ml)
   1 1/2 c  Sifted unbleached flour (173g
   2 3/4 ts Baking powder (13.75 ml)
     1/2 tb Unsweetened cocoa powder
            -(7.5 ml)
     1/2 ts Ground cinnamon (2.5 ml)
 
      SOURCE:  The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
   Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
     Formatted into MM by Ursula R. Taylor.
     Preheat oven to 350~ F (180~C).  Combine fructose and egg substitute;
   beat until light and fluffy.  Add margarine, lemon juice, lemon zest,
   almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough
   mixture on a floured board.  Form into a rectangle about 3/4 inch (2 cm)
   thick.
     Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold
   both sides of dough into the middle to make a long, flattened log. Place on
   ungreased baking sheet and bake for 40 minutes, until lightly browned.
     Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm)
   slices.  Preheat broiler. Place slices on an ungreased baking sheet and
   broil for a few moments on each side (be careful; these burn easily). Cool
   on a wire rack.  Store in an airtight container.
     Makes about 30 cookies.
     PER 2 COOKIE SERVING:  Calories 85, protein 2 g, carbohydrate 11 g, fat 4
   g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92
   mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....
 
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