Shortbread(Cookies) - Diabetic
Submitted by cgibson123
Diabetic-friendly shortbread cookies made with reduced-calorie margarine, fructose, and butter flavoring. Just 5 ingredients, 20 minutes, and you’ve got 24 light, crispy cookies without the sugar spike.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
20 minLiving with diabetes doesn’t mean giving up on cookies. It means getting smarter about how you make them.
These shortbread cookies swap butter for reduced-calorie margarine and sugar for fructose (or your preferred sugar substitute), while liquid butter flavoring keeps that rich, buttery taste front and center. The dough comes together fast with a fork, gets rolled into little balls, and pressed flat with the bottom of a glass.
Ten minutes in the oven and you’ve got two dozen crispy, golden cookies that satisfy the craving without wrecking your blood sugar.
Pro Tips
- Use the bottom of a glass dipped in flour to flatten each ball so the dough doesn’t stick
- Watch carefully at the 10-minute mark. These are thin cookies and go from golden to burnt quickly
- Fructose gives the closest flavor to traditional shortbread. Stevia-based substitutes may leave a slight aftertaste
- Store in an airtight container at room temperature for up to five days
Ingredients
Directions
Preheat oven to 375~.
In a small bowl, combine flour and baking powder.
Add remaining ingredients and blend well with a fork to form a dough.
Work dough into a ball with your hands.
Divide into 24 pieces and roll each into a ball.
Place on a nonstick cookie sheet. Flatten each cookie, using the bottom of a glass.
Bake 10 minutes, until bottoms are lightly browned.
Remove to a rack to cool.
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