Diabetic Orange Cookies
Yield
2 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
sugar
or granulated fructose |
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| 118 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
sugar
or granulated fructose |
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
buttermilk
|
|
Directions
Juice the grate the rind of the orange, remove seeds from the juice.
Cream together shortening and sugar replacement.
Add egg, orange juice and grated orange rind, beating until light and fluffy.
Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture.
stir to blend.
Drop by teaspoonsful onto lightly greased cookie sheets, 2 to 3 inches apart.
Bake at 375℉ (190℃) for 10 to 12 minutes.
