1/4 cup plus 2 tablespoon reduced-fat margarine or light butter
3/4 cup plus 2 tablespoon light brown sugar
3 tablespoon fat-free egg substitute
1 teaspoon vanilla extract
1-1/4 cups. whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 tsps. ground cinnamon
1/2 cup dark raisins
1/2 cup chopped walnuts
Place the margarine or butter and the brown sugar in a bowl. Using an electric mixer. process until smooth. Add the egg substitute and vanilla extract and process until smooth. Place the flour, baking soda, baking powder, and cinnamon in a medium-sized bowl, and stir to mix well. Add the flour mixture to the margarine mixture and process to mix well. Stir in the raisins and walnuts. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonful of dough onto the sheet, spacing them 1-1/2 inches apart. Bake at 300 degrees for 16 to 18 minutes, or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire rack and cool completely. Serve immediately, or transfer to an airtight container.
Makes 42 cookies.
Calories 46 Fat 1.8 g Carbs 7 g Sodium 30 mg Fiber 0.6 g.
Exchanges 1/2 starch, 1/3 fat.