Saltine Cookies

1 cup butter
1 cup white sugar
Saltine crackers
12 oz. chocolate chips
Chopped nuts

Prepare a cookie sheet by lining it with foil. In a medium saucepan, melt the butter and sugar together on medium-high. Bring mixture to a boil and let boil for 3 minutes. Place a layer of the saltines on the foiled cookie sheet. Pour the sugar and butter mixture over the saltines, spreading evenly with a spatula. Bake the cookies at 350 degrees F for about 12-15 minutes. Right when you bring the cookies out, spread the chocolate chips over the top and spread evenly once the chocolate melts. Top the chocolate with the chopped nuts. Allow to cool in the refrigerator. When cooled, break into medium pieces about the size of cookies

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Sesame Lace Cookies

5 tablespoon margarine, melted and cooled
Sugar substitute equivalent to 3 tablespoon sugar
2 tablespoon cornstarch
2 tablespoon sesame seeds
1 tablespoon and 1 1/2 teaspoons dry bread crumbs
1 teaspoon vanilla

Preheat oven to 375 degrees F. In a bowl, stir all ingredients together until smooth. Drop by teaspoon onto a baking sheet, 4″ apart. Bake for 7 – 8 minutes until lacy and golden. Let cookies cool on the baking sheet out of the oven for 3 minutes or until easy to remove with spatula. These cookies are very fragile, take great care in handling. Makes about 2 dozen. 1/2 fruit, 1 fat exchange.

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Eleanor’s Thumbprints

3/4 cup margarine, softened
2 tablespoon sugar
1 1/2 teaspoon brown sugar substitute
1 egg
1/2 teaspoon vanilla extract
2 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon poppy seeds
1/2 cup no sugar added strawberry spread

In bowl with mixer, cream margarine, sugar, and Sweet ‘N Low. Beat in egg and vanilla. Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover and chill for about 1/2 hour. Preheat oven to 350 degrees F. Shape dough with hands into 24 balls. Place 1″ apart on ungreased baking sheet. Press thumb prints into center of cookies to make deep indentation. Bake for 14-16 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3 minutes. Transfer to wire rack and allow to cool completely before storing. Makes two dozen.

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Butterscotch Cookies

1/2 teaspoon baking powder
1 cup flour
Pinch of salt
1/4 cup shortening
2 tablespoon brown sugar
1 envelope sugar-free butterscotch pudding and pie filling mix
1/4 teaspoon vanilla extract
1 egg

Sift together flour, baking powder and salt. Combine shortening and sugar and cream together; slowly add in the pudding mix, mix thoroughly. Then add egg, beat until mixture is fluffy and light. Stir in vanilla; and then add ingredients, mixing well. Place dough on a piece of wax paper. Shape into a roll with wax paper about 2″ around. Leave in freezer for about 1 hour or in the refrigerator overnight. Slice into 1/8″ slices then place on ungreased baking sheets. Bake 375 degrees F for 8 – 10 minutes. 2 cookies equivalent to 1 fat and 2 fruit. Makes about 2 dozen cookies.

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