Diabetic Shortbread Wedges |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Diabetic Shortbread cookies. I have not tried these yet. The recipe is in response to a request for diabetic shortbread. Ingredients:
1 cup all-purpose flour |
3 1/2 teaspoons equal sugar substitute |
1 tablespoon cornstarch |
1/8 teaspoon salt |
8 tablespoons cold margarine, cut into pieces |
1/2 teaspoon vanilla |
1/2 teaspoon almond extract |
12 whole unblanched almonds or 12 whole pecan halves |
Directions:
1. Combine flour, Equal® for Recipes or Equal® Spoonful?
2. ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
3. Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
4. Pat dough evenly in bottom of greased 8-inch round cake pan.
5. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
6. Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
7. Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
8. Cool on wire rack; cut into wedges while warm.
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