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.

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