Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Mock Shortbread Cookies - Diet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 24

Ingredients:
Nonstick vegetable spray
2 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Baking Powder
1/2 Cup(s) Vegetable oil
1/4 Cup(s) Water
1 Egg
2 Sugar substitute - NOT
aspartame
1 Teaspoon(s) Vanilla extract **
**PERSONAL NOTE from Ursula
R. Taylor - folks I've
had
feedback on these cookies
from a dear friend who
also
substituted peanut butter
extract in some and also
some raspberry flavoring
In
some...Also see my note
in the directions for
Other
options...
Directions:
SOURCE: The American Diabetes Association, The American Dietetic
Association - Family Cookbook, Volume III - with microwave adaptations
- copyright 1987. See note at the bottom for options... 1. Preheat
oven to 350~F. Spray cookie sheet with nonstick vegetable spray. 2.
Combine all ingredients to form a soft dough. Roll or pat out on
floured board to 1/4-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: 1/2 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. OPTIONS....the same friend who gave me the feedback on
using other flavorings also did the following.....In the ones she used
the raspberry flavoring in she added a little red food coloring to the
dough it didn't color completely but came our marbled looking.....She
also made an indention in the top of the ones with the vanilla extract
before cooking and filled some of the indentions with SF raspberry jam
& some with SF peach jam - then cooked as per instructions....I see no
reason why you couldn't use any flavor sugar free jam or use other
flavorings/extracts... .....Ursula R. Taylor. Posted to MM-Recipes
Digest by "Robert Ellis" <rpearson@snowcrest.net> on Dec 8, 1998


Scale this recipe to Servings [?]