Diabetic Chocolate Sandies
Makes 40 cookies
1/4 cup butter, softened
1 oz. baking chocolate, melted
1/4 cup granulated sugar replacement
1 tbsp. water
1 tbsp. vanilla extract
2 cups flour, sifted
1/2 cup pecans, finely ground
Cream butter, melted chocolate and sugar replacement; add water and vanilla extract and mix well. Blend in flour and pecans. Chill at least 4 hrs. or overnight. Shape into balls. Bake on ungreased cookie sheet ant 325* for 15 to 20 min. Remove from pan immediately.
Per cookie: cal 66
Exchanges: 1/3 bread 1 fat
Points: 1
From: The Diabetic Chocolate Cookbook by Mary Jane Finsand