Mock Shortbread Cookies - Diet
Mock Shortbread Cookies - Diet recipe
Yield
24 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| 1 | each |
eggs
|
|
| 2 | packages |
sugar substitute
|
* |
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 2 | packages |
sugar substitute
|
* |
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Spray cookie sheet with nonstick vegetable spray.
Combine all ingredients to form a soft dough.
Roll or pat out on floured board to ¼ inch thick.
Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet.
Bake for 15 to 20 minutes until edges are a light golden brown.
