Mock Shortbread Cookies Diet

Nonstick Vegetable Spray 2 c All-purpose flour

1 1/2 ts Baking powder

1/2 c Vegetable oil

1/4 c Water

1 ea Egg

2 pk Sugar substitute - NOT

-aspartame 1 ts Vanilla extract **

**PERSONAL NOTE from URsula -R. Taylor - folks I've had -feedback on these cookies -from a dear friend who also -substituted peanut butter -extract in some and also -some raspberry flavoring in -some...Also see my note in -in the directions for other -options...

SOURCE: The American Diabetes Association, The American Dietetic Association - Family Cookbook, Volume III - with microwave adaptations - copyright 1987. See note at the bottom for options... 1. Preheat oven to 350~F. Spray cookie sheet with nonstick vegetable spray. 2. Combine all ingredients to form a soft dough. Roll or pat out on floured board to 1/4-inch thick. 3. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown. YIELD: 2 dozen cookies

SERVING SIZE: 1 cookie EXCHANGES: 1/2 Starch/bread and 1 Fat. NUTRIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.

OPTIONS....the same friend who gave me the feedback on using other flavorings also did the following.....In the ones she used the raspberry flavoring in she added a little red food coloring to the dough it didn't color completely but came our marbled looking.....She also made an indention in the top of the ones with the vanilla extract before cooking and filled some of the indentions with SF raspberry jam & some with SF peach jam - then cooked as per instructions....I see no reason why you couldn't use any flavor sugar free jam or use other flavorings/extracts... .....Ursula R. Taylor.

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