MamasHealth.com Home Cookie Recipes Almond cookies Almond crescents Amaretto cookies Brown sugar cookies Candy cane cookies Carmel apple cookies Cheesecake cookies Cherry almond cookies Chocolate shortbread Cinnamon molasses Coconut cookies Coffee cookies Corn flake cookies Christmas cookies Fig drop cookies Fudge cookies Gingersnaps Hazelnut melts Lemon drop cookies Low-fat choco cookies Meringue cookies Oatmeal choco cookies Orange pecan cookies Peanut butter cookie Pecan chocolate melts Peppermint cookies Pistachio cookies Sorghum cookies Strawberry cookies Thumbprint cookies Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Fat-free, Low-sugar Sorghum Cookies Ingredients: Non- stick cooking spray 1 c. self-rising flour 1 c. quick oats 1/2 c. Splenda 1/2 tsp. baking soda 1/2 tsp. cinnamon 2 egg whites 1/3 c. sorghum 1 tsp. vanilla Directions: Preheat oven to 375 degrees. Spray cookie sheets with cooking spray. In large bowl combine all dry ingredients. Stir in egg whites, sorghum and vanilla until well mixed. Batter will be stiff. Drop by rounded teaspoon on cookie sheets. Bake 10 minutes or until firm. DO NOT OVERBAKE. Cool. Makes 28 cookies       Light and Easy Cookies Ingredients: 3/4 c. Bisquick 1 (3 oz.) pkg. sugar-free instant pudding 1/4 c. olive oil 1 egg substitute Directions: Preheat oven to 350 degrees F. Combine Bisquick and pudding mix. Stir in oil and egg substitute. Mix thoroughly. Form into tiny balls and flatten with fingers. Bake at 350 degrees for 12-15 minutes. Makes 3 dozen cookies.       Greek Cookies Ingredients: 1 lb. low cholesterol margarine 2 c. Splenda 5 egg substitutes 1 tsp. vanilla 1 oz. whiskey 3 tsp. baking powder 2 1/2 lbs. all-purpose flour Directions: In large bowl mix together flour and baking powder and set aside. Cream butter with electric mixer until soft. Blend sugar with butter, adding egg substitutes one by one, blending well. Add whiskey and vanilla, mix thoroughly. Take all these ingredients and pour into a flour mix and knead until dough can be rolled without breaking. Using butter on hands, roll dough into different shapes (small amounts of dough to make the shapes). Place cookieS on ungreased cookie sheets. Brush tops of cookies with egg and milk mixture. Bake in 350 degree oven for 15 minutes on top rack or 5 to 20 minutes on middle rack. Makes 120 cookies.	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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