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The Recipe Instructions |
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Ingredients
1 cup vegetable shortening
1/2 cup granulated sugar replacement
1/4 cup fructose
1 egg
1 tsp vanilla or almond extract
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1 dash salt
Directions
Using an electric mixer, beat shortening until
light.
Combine sugar replacement and fructose in a bowl;
stir to mix. Gradually beat sugar replacement mixture
into creamed shortening. Beat in egg and extract.
Combine flour, baking powder and salt in a mixing
bowl; stir to mix. Gradually stir flour mixture into
creamed mixture. Press dough from a cookie press (use
thin setting or small tip) onto ungreased cookie
sheets, following press manufacturer's directions.
Bake cookies at 375F. degrees or 8 to 10 minutes,
or until edges of cookies are delicately browned. Move
to cooling racks.
Yield: 70 cookies.
Serving size: 1 cookie.
Nutritional information per serving: Carbohydrates
~ 2g; Calories - 23.
Exchanges per serving: 1/3 bread exchange. Source:
Diabetic Cookies; by Mary Jane Finsand.
Formatted by: Nancy Filbert; December, 1995
Servings: 70
Diet Basic Spritz Cookies Recipe brought to you by Diet Recipes To-Go
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