Mock Shortbread Cookies - Diet

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Title: Mock Shortbread Cookies - Diet
Categories: Dessert, Diabetic, Cooky/bars
Yield: 24 servings

Nonstick Vegetable Spray
2 c All-purpose flour
1 1/2 ts Baking powder
1/2 c Vegetable oil
1/4 c Water
1 ea Egg
2 pk Sugar substitute - NOT
-aspartame
1 ts 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
-in the directions for other
-options...

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.

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