- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chopped dried apricots*
- 1/3 cup sliced almonds, chopped
- 1 tablespoon reduced-fat (2%) milk
Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
Combine flour, baking soda and salt in medium bowl; set aside.
Beat eggs, sugar, and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Cut diagonally into 30 slices. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.
*Note: Other chopped dried fruits, such as dried cherries, cranberries, or blueberries, can be substituted.
Yield: 30 servings. Serving size: 1 cookie.
Nutrition Facts Per Serving:
Calories: 86, Carbohydrates: 16 g, Protein: 2 g, Fat: 1g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 108 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.