Mock shortbread cookies - diet
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick Vegetable Spray | ||
| 2 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | cup | Vegetable oil |
| ¼ | cup | Water |
| 1 | each | Egg |
| 2 | packs | Sugar substitute - NOT aspartame |
| 1 | teaspoon | Vanilla extract |
Directions
SOURCE: The American Diabetes Association, The American Dietetic Association - Family Cookbook, Volume III - with microwave adaptations - copyright 1987. 1. Preheat oven to 350F. Spray cookie sheet with nonstick vegetable spray. 2. Combine all ingredients to form a soft dough. Roll or pat out on floured board to ¼-inch thick. 3. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown. YIELD: 2 dozen cookies SERVING SIZE: 1 cookie
EXCHANGES: ½ Starch/bread and 1 Fat.
NUTRIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.