Difference between revisions of "Cream Cheese Cookies I"
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# Cream together [[shortening]], [[cream cheese]], [[fructose]] and [[granulated sugar|sugar]] replacement. | # Cream together [[shortening]], [[cream cheese]], [[fructose]] and [[granulated sugar|sugar]] replacement. | ||
# Add [[egg]] and [[water]], beating well. | # Add [[egg]] and [[water]], beating well. | ||
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[[Category:Cheese cookie Recipes]] | [[Category:Cheese cookie Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Fructose Recipes]] | [[Category:Fructose Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 11:07, 15 July 2012
Ingredients
- ¼ cup (60 ml) vegetable shortening
- ¼ cup (60 ml) cream cheese (softened)
- 2 tsp (10 ml) granulated fructose
- 1 tbsp (5 ml) granulated sugar replacement
- 1 egg
- 1 tbsp (15 ml) water
- 1 cup (250 ml) flour
- ½ tsp (2 ml) baking powder
- dash salt
Procedures
- 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, 1½ 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°F (175°C) for 8 to 10 minutes.
Nutritional information
Per 2 cookies:
- Calories: 74
- Exchange: ½ fruit | ½ fat
