Ingredients

• 3/4 cup margarine, softened
• 1 small box sugar-free mixed fruit gelatin
• 1/4 cup liquid low cholesterol egg substitute
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose white flour
• 1/2 teaspoon baking powder

Preparation

1. Preheat oven to 400° F.
2. In a mixing bowl, cream margarine and gelatin together.
3. Beat in egg substitute and vanilla.
4. In a separate bowl, combine flour and baking powder. Add to margarine mixture and mix well.
5. Refrigerate dough for 1 hour to chill well.
6. On a lightly floured board, roll dough out to 1/4” thickness.
7. Cut with a 2” heart-shaped cookie cutter and place on ungreased baking sheets. Makes 24 cookies.
8. Bake for 6 to 7 minutes or until bottoms are lightly browned and cookies are set.
9. Cool on a wire rack.

Helpful hints

• For most liquid egg substitutes 1/4 cup is equivalent to 1 egg. Check carton to be sure.
• Optional (for non-diabetics): Frost cookies with frosting of choice.