| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Diabetic |
60 |
Servings |
INGREDIENTS
| 1 |
md |
Orange |
| 1/2 |
c |
(125 mL) shortening |
| 2 |
tb |
(30 mL) granulated sugar |
|
|
Replacement |
|
|
Or granulated fructose |
| 1 |
|
Egg |
| 2 |
c |
(500 mL) flour |
| 1/2 |
ts |
(2 mL) baking powder |
| 1/2 |
ts |
(2 mL) baking soda |
| 1/4 |
ts |
(1 mL) salt |
| 1/2 |
c |
(125 mL) buttermilk |
INSTRUCTIONS
Juice and grate the rind of the orange; remove seeds from the juice. Cream
together shortening and sugar replacement. Add egg, orange juice and grated
orange rind, beating until light and fluffy. Combine flour, baking powder,
baking soda and salt in sifter, and add alternately with buttermilk to
creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased
cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 375 degrees F (190
C) for 10 to 12 minutes.
Exchange 1 cookie with sugar replacement: 1/3 fruit
1/3 fat Calories 1 cookie with sugar replacement: 27 Exchange 1
cookie with fructose: 1/3 fruit
1/3 fat Calories 1 cookie with fructose: 30
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 14:18:31 -0800 (PST)
From: Corky Courtright <corky@discover.net>
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“The church is prayer-conditioned.”