Description[edit | edit source]

Makes about 72 cookies 2 inch size or 6 small cookie sheets of various sizes. If you aren't too fussy, square or random shapes from the edges can be cut with a plastic knife or anything that is safe to use on your rolling surface.

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Cream together the margarine, sugar, vanilla and egg until light and fluffy.
  2. Add about ¾ of the flour and the baking powder, reserving the rest of the flour for rolling.
  3. Blend until well mixed.
  4. Chill the dough for 2 hours or overnight.
  5. Roll out on a lightly floured surface until ⅛ inch thick.
  6. Cut with a cookie cutter.
  7. Place on an ungreased baking sheet.
  8. Bake in a 375°F oven until lightly browned, about 5 – 10 minutes.
  9. Cool before storing.
  10. Decorate with a tiny piece of a cherry, raisin or nut.

Nutritional information[edit | edit source]

For two small cookies:

  • 58 calories | 8 grams carbohydrate | 0 protein | 2 fat | 46 mg. sodium | 10 potassium | 8 mg cholesterol.
  • Diabetic exchanges: ½ bread, ½ fat
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