One of the Best Diabetic Cookie Recipes for Easter and Spring: Cotton Candy Cookies

Diabetic cookies are sometimes known for their denseness which can be traced back directly to the various sugar substitutes used and also to an overemphasis on semi-liquid ingredients - such as applesauce - as natural sweeteners which in turn require an increase in the dry ingredients. Thus, it is always a special treat to find diabetic cookie recipes that not only provide a light an airy cookie, but are also made with a minimum of substitution and fuss.

The following is a diabetic cotton candy cookie recipe; even though there are a plethora of variations on this theme out there, this is the one I found works best:

For 24 cookies you need:

1. 2/3 teaspoon of grated lemon rind
2. 1 1/3 teaspoons of concentrated lemon oil (avoid using the cheaper diluted versions and instead spring for the high quality concentrate)
3. 2 eggs separated (you need the egg whites only, so bag and freeze the yolks for other uses)
4. 1 1/3 tablespoons of granulated fructose (do not replace with Splenda, Equal, or any other sugar substitutes - you will not be able to mimic the sweetness that is indicative of this ingredient)
5. Cotton candy food coloring
6. Cooking spray

Begin by preheating the oven to 325 degrees Fahrenheit. Next, whip the egg whites until stiff peaks form. If you want to color the cookies in various pastel shades to give them their cotton candy look-alike effect, now is the time to add a miniscule drop (a little goes a very, very long way!) to the eggs as you are beating them. Separate the egg whites and prep them in different dishes if you want more than one color, otherwise die the whole batch the same color.

Mix together granulated fructose with lemon oil and also lemon rind. Gently fold this mixture into the stiff egg whites, making sure not to over-mix and also not allowing lumps and clumps to form.

Grease a cookie sheet with the spray and drop the cookies onto the sheet with a tablespoon. Bake for no more than nine minute and take the pan out of the oven as soon as the baking time has elapsed.