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Orange Tea Cookies

Diabetic.Foodie's picture
  Butter 1⁄4 Cup (4 tbs)
  Orange 1 Teaspoon, extract
  Grand marnier 2 Teaspoon
  Butter 1 Teaspoon, flavored
  Egg whites 2
  Fructose 8 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄3 Cup (5.33 tbs)

In a small saucepan, melt the margarine; then stir in the orange extract, Grand Marnier, and butter extract.
Set aside to cool.
In a medium bowl, beat the egg whites until soft peaks form.
Add the fructose.
Fold in the flour, then beat in the margarine mixture.
Mix the almonds into the batter.
Drop by small teaspoonfuls onto baking sheets that have been coated with nonstick vegetable cooking spray, spacing mounds well apart.
Using a fork dipped in cold water, flatten each mound with a crisscross pattern to make a thin round.
Bake in batches in a 450°F (230°C) oven for 5 minutes or until lightly browned around the edges.Once the cookies are removed from the oven, quickly place them over a rolling pin to give them a gently curved shape.

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