Since Christmas is just around the corner, I figured the perfect recipe to share is a holiday cookie recipe. Personally, I am not much of a cookie person, but a large amount of my family adore sweets. Sadly, Diabetes is common within my family so planning for the diabetics and the sweet toothes out there isn’t an easy task. While only having diabetic food is a problem (and vice versa); having a few diabetic alternatives is the way to go if you are feeding a table with some diabetics.
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Prep Time: 35 minutes
Chilling Time: 2-24 hours
Baking Time: 8-10 minutes
Yield: 32 2-inch cookies
½ cup trans-fat-free 67% vegetable oil butter spread, chilled
3 ounces reduced-fat cream cheese
¼ cup granulated sugar
¼ cup Splenda® Sugar Blend
1 egg yolk
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
1. Beat butter spread and cream cheese with an electric mixer on medium for 30 seconds. Add sugar, white sugar blend, egg yolk and vanilla; beat about 1 minute
or until light and creamy.
2. Add half the flour and the baking powder; beat until combined. Stir in remaining flour with wooden spoon. Divide dough in half; wrap in plastic wrap. Refrigerate for 2 to 24 hours or until easy to handle.
3. Preheat oven to 350° F. Place each piece of dough between two large sheets of waxed paper. Roll dough from center to edges to 1⁄8- to ¼-inch thickness. Cut into 2-inch shapes. Place 1 inch apart on un-greased cookie sheet.
4. Bake for 8 to 10 minutes or until edges are firm. Cool on wire rack.
|Per Serving (1 cookie):
calories: 60; 25 calories from fat
total fat: 2.5 g; 1 g saturated fat, 0 g trans fat
cholesterol: 5 mg; sodium: 15 mg
total carbohydrates: 8 g; fiber: 0 g; sugars: 3 g
protein: 1 g; vitamins: vitamin A (2% DV), vitamin C
(0% DV); minerals: calcium (2% DV), iron (2% DV)
exchanges: 0.5 starch, 0.5 fat