Yule Log Cookies

1/2 c Brown sugar, packed

3 tb Butter or margarine;

-softened 3 tb Frozen egg substitute;

-thawed Or 1 egg white 1 c All-purpose flour

1/2 ts Baking powder

1/2 ts Ground cardamom

1/4 ts Baking soda

1/4 ts Ground cinnamon

1/4 ts Ground cloves

1/4 ts Ground allspice

1/4 ts Ground nutmeg

Red and green decorator -icing Recipe by: Fast & Healthy Magazine, Nov/Dec 1994 Preheat oven to 375 degrees. In a medium bowl, beat the brown sugar and margarine until blended. Add the egg product; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer

moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries. Penny Halsey (ATBN65B). Nutrition Analysis: 45 calories, 1g protein, 8g carbohydreat, 1g fat, 0mg cholesterol, 40mg sodium.
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