1/4 cup soft butter
1/4 cup all-purpose shortening
1/3 cup Diabetisweet®
1/4 cup egg substitute
1 egg white
3/4 cup all-purpose unbleached flour
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
Preheat oven to 350 degrees F. Spray two cookie sheets with low-fat spray.
Cream the butter and shortening. Add the Diabetisweet® and blend thoroughly. Add the eggs, extracts and zest and stir until well creamed. Add the flour and blend until thoroughly combined.
Drop the dough by teaspoonfuls onto the cookie sheet. Bake at 350 degree F for 10-12 minutes, or until the edges turn golden brown. Cool on pan.
Serving size: 1 cookie Yield: 24 cookies Exchanges: N/A Nutrition: 61 Calories, 6.1g carb; .96g protein; 4.2g fat
Recipe from DiabetiSweet®. Used by permission.
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Last Updated: Wednesday August 30, 2006 13:21:34
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