Diabetic Fruit Cookies
Yield
2 dozenPrep
15 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
sour cream
|
|
| 4 | ounces |
cream cheese
|
|
| ⅛ | teaspoon |
salt
|
|
| Filling | |||
| 4 | ounces |
mixed dried fruit
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 59 | ml |
sour cream
|
|
| 115.6 | ml/g |
cream cheese
|
|
| 0.6 | ml |
salt
|
|
| Filling | |||
| 115.6 | ml/g |
mixed dried fruit
|
|
| 79 | ml |
water
|
|
Directions
Blend cream cheese and sour cream and shortening.
Add flour and salt, mix well.
Set in refrigerator until firm, about 30 minutes. Roll out half of dough on cookie sheet.
Spread filling evenly. Place other half of dough on top.
Bake at 325℉ (160℃). for 20 to 25 minutes or until top is brown.
For the filling, cook fruit over low heat in water until thick.
Let cool.
Spread over dough.
