Diabetic Cookie Recipes

A fine-powdered sugar-free sweetener is probably the most popular sweetener today and it looks and tastes exactly like real sugar. It is also a no-calorie sweetener. This sweetener also comes in liquid form, which has possibly become more widely used than the powdered form. Some sugar-free sweeteners have a slight, strange taste, so it is important that several are tried to select one that is satisfactory. Below are two recipes for diabetic cookies that can be used for any occasion.

Diabetic Butter Cookies Ingredients:

Mix thoroughly:
1 cup soft butter
1/ cup sugar substitute
1 egg

Stir in:
3 teaspoons flavoring (lemon, vanilla, almond, other)

Stir together and stir in:
3 cups sifted cake flour
1/2 half teaspoon baking powder

Chill dough. Roll very thin (1/16 inch). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cookie. If glazed diabetic cookies are desired, brush mixture of one egg yolk and tablespoons water over top of cookies before baking.

Bake until delicately browned.

Temperature: 425 Degree F. (hot oven)
Time: Bake 5 to 7 minutes
Makes about seven dozen 2-inch cookies.

Diabetic Snicker doodles:

1. Mix thoroughly:
1 cup soft shortening
1-1/2 cups sugar-free substitute
2 eggs

2. Stir together and stir in:
2-3/4 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned - but still soft. (cookies puff up at first, then flatten out.)

Temperature: 400 degrees F. (moderate hot oven).
Time: Bake 8 to 10 minutes
Makes about five dozen 2-inch cookies

Almost any regular cookie recipe can be used to make diabetic cookies by substituting sugar for a sugar free sweetener.