Shortbread(Cookies) - Diabetic
Yield
12 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
double-acting |
|
| ¼ | cup |
margarine
reduced-calorie |
|
| 2 | teaspoon |
liquid butter flavoring
|
* |
| 6 | tablespoons |
fructose
or sugar substitute |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
double-acting |
|
| 59 | ml |
margarine
reduced-calorie |
|
| 1E+1 | ml |
liquid butter flavoring
|
* |
| 9E+1 | ml |
fructose
or sugar substitute |
Directions
Preheat oven to 375~.
In a small bowl, combine flour and baking powder.
Add remaining ingredients and blend well with a fork to form a dough.
Work dough into a ball with your hands.
Divide into 24 pieces and roll each into a ball.
Place on a nonstick cookie sheet. Flatten each cookie, using the bottom of a glass.
Bake 10 minutes, until bottoms are lightly browned.
Remove to a rack to cool.
