Winston Cookies
Yield
20 cookiesPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
raspberry jam
diet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
brown sugar
|
*
|
| 1 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
raspberry jam
diet |
|
Directions
Cream shortening and sugar together.
Beat in yolk and vanilla.
Stir in flour and salt.
Roll dought into 20 balls and place on ungreased baking sheets.
Dent the top with the end of a table knife.
Bake at 350℉ (180℃) F for 5 min then dent tops again.
Continue to bake another 5 min or until lightly browned.
Spoon ½ teaspoon diet spread in depressions while still hot.
Makes 20 cookies.
