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Brazil Nut Cookies

Diabetic.Foodie's picture
  Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar replacement 4 Teaspoon
  Egg yolks 2
  Unsweetened pineapple juice 1⁄4 Cup (4 tbs)
  Lemon rind 1⁄2 Cup (8 tbs), grated
  Brazil nuts 1⁄4 Cup (4 tbs), finely ground
  Flour 1 Cup (16 tbs)

Cream together margarine and sugar replacement.
Beat in egg yolks and pineapple juice, and add lemon rind and nuts.
Stir to mix well.
Allow to rest at room temperature for at least 15 minutes.
Stir in flour and blend thoroughly.
Drop by teaspoonfuls on lightly greased cookie sheets and bake at 375°F (190°C) for 10 to 12 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1599 Calories from Fat 1043

% Daily Value*

Total Fat 118 g182.3%

Saturated Fat 23.6 g117.8%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 52.6 mg2.2%

Total Carbohydrates 118 g39.2%

Dietary Fiber 11.4 g45.5%

Sugars 9.6 g

Protein 24 g47.3%

Vitamin A 86.8% Vitamin C 155.2%

Calcium 19% Iron 44.6%

*Based on a 2000 Calorie diet

Brazil Nut Cookies Recipe