1/4 cup (60 mL) vegetable shortening
1/4 cup (60 mL) cream cheese (softened)
2 teaspoon (10 mL) granulated fructose
1 teaspoon (5 mL) granulated sugar replacement
1 Tablespoon (15 mL) water
1 cup (250 mL) flour
1/2 teaspoon (2 mL) baking powder
Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at least 2 hours or overnight. Cut into thin slices and place on ungreased cookie sheets. Bake at 350 degrees F (175 C) for 8 to 10 minutes.
Serving size: 2 cookies Yield: 30 cookies Exchanges: 1/2 fruit, 1/2 fat Nutrition: 74 calories
Recipe from KYoung's Recipes for Diabetics.
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