Brazil Nut Cookies
|Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar replacement||4 Teaspoon|
|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.