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- Vickie's Butter Cookies
a diabetic and having a sweet tooth can be a serious problem.
So I've begun experimenting with various cookie recipes using
diabetic friendly alternatives to satisfy that sweet tooth. This
one is in progress. They're not as sweet as I'd like, but adding
additional sugar create a dry cookie. This is the current recipe,
but next time we're going to try adding ½ beaten egg.
- 2 cups softened butter (1 box LandO'Lakes Margarine)
The butter must be at room temperature. Don't melt
- 1 cup Equal or Splenda (or other sugar substitute)
- 3 tspn vanilla extract
- 3¼ cups flour
- ¼ tspn salt
- Makes about: 2 dozen.
- Pre-heat oven to 375° F
- In a large mixing bowl cream the butter with the Equal
- Add in vanilla and salt and mix well.
- Fold in flour and knead into a dough. The kneading is important.
Don't just mix the dough.
- Place dough in the refrigerator for about 15 to 20 minutes.
- Remove dough from the fridge and and roll into small finger
- Place on an ungreased cookie sheet. About ½ inch apart.
- Cook for about 10 to 12 minutes.
Cookies will not turn brown, so watch the bottom of your cookies.
If they start browning, remove them from the oven.
- Cool and serve.
- You can decorated the cookies in a variety of ways. But keep
in mind what you decorate them with will add sugar. But consider
some of these ideas:
- · Top the cookies with
chocolate, raspberry or strawberry topping.
- · Dip half the cookies
in chocolate shell, while wet cover the chocolate with nuts of
- You can substitute almond extract for the vanilla and add
a nice almond flavor.
- You can add a variety of nuts to this recipe too. But only
add about 1/4th of a cup of chopped nuts of your choosing.