*DIABETIC FRIENDLY RECIPES* ~LEMON SHORTBREAD COOKIE~ Makes 2 dozen cookies 1/2 cup butter, softened 1/3 cup granulated sugar 4 teaspoon grated lemon peel 1 teaspoon vanilla extract 1 cup all-purpose flour 2 tablespoons plus 1 1/2 teaspoons cornstarch 1/4 teaspoon ground nutmeg 1/8 teaspoon salt DRIZZLE: 1/2 cup confectioners sugar 2 to 3 teaspoons lemon juice In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon peel and vanilla. Combine the flour, cornstarch, nutmeg and salt; gradually add to creamed mixture and mix well. ( Dough will be crumbly ) Shape into ball. On a lightly floured surface, press dough to 1/2-inch thickness. Cut with a floured 1-inch fluted cookie cutter; place 1 inch apart on ungreased baking sheet. Prick cookies with a fork. Reroll scraps if desired. Bake at 350 degrees for 12 to 15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely. Combine confectioners sugar and lemon juice; drizzle over cookies. Store in an airtight container. Nutritive values per serving: Carb 10 g., Pro 1 g., Fat 4 g., Calories 77, Sodium 39 mg. Food Exchanges per serving: 1 Fat, 1/2 Starch
Posted on: Fri, 26 Sep 2014 21:57:03 +0000
Trending Topics
Recently Viewed Topics
© 2015