Source: Reprinted with permission from The Joslin Diabetes Gourmet Cookbook. Copyright © 1993 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org.

Carb friendly cookies with raspberry filling.

Servings

0.25 cup margarine , softened
3 tbsp fructose sweetener
1 egg whites (large)
1 tsp vanilla extract
1.33 cup white cake flour , sifted
1 butter flavored cooking spray
5 tbsp Fruit Spread, red raspberry, 100% fruit (no sugar added)

1 In a large bowl, cream together margarine and fructose until light and fluffy. Add egg white and vanilla; beat well. Stir in flour.
2 Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
3 Preheat the oven to 350°F (180°C). Shape dough into 1-inch (2.5cm) balls. Place 2 inches (5cm) apart on cookie sheet lightly sprayed with cooking spray.
4 Using your thumb, press a hole in the center of each cookie.
5 Bake for 8 to 10 minutes, until golden. Cool completely on wire racks.
6 Spoon 1/2 teaspoon (2.5ml) fruit spread into center of each cookie. Store cookies in tightly covered container.

This recipe is sure to be a hit at any party.