Diabetic winston cookies
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Shortening |
| ¼ | cup | Brown sugar |
| 1 | Egg yolk | |
| ½ | teaspoon | Vanilla |
| ½ | cup | Flour |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Diet raspberry spread |
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 350F for 5 min then dent tops again. Continue to bake another 5 min or until lightly browned. Spoon ½ tsp diet spread in depressions while still hot.
Makes 20 cookies. One serving = 2 cookies 1 Fruit & Veg Choice, 1 Fats & Oils Choice
Source: Measure for Measure and Other "Stirring" Things Calgary General Hospital copyright 1984 Shared by Elizabeth Rodier 4/93 NOTE: Double recipe can use either 2 yolks or one whole egg.
Submitted By ANNE MARIE CHIAPPETTA On 04-04-95