GOOD DAY CAFE/SUGAR FREE COOKIES
More than 23 million people in the United States have diabetes – and more than 5 million don’t know it. When the holidays roll around, sweet treats can present a challenge, however people with diabetes need to be careful.
Dietitian Randi Levine features some healthier holiday cookies. Randi and several other health professionals will teach a class on holiday cooking for children with diabetes on December 2 at the Gerald J. Friedman Institute at Beth Israel Medical Center. The class is free.
>>DIABETES INSTITUTE HOLIDAY COOKING CLASS
Sugar Cookies with Splenda
¾ cup unsalted butter
¼ cup light butter
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon
vanilla¼ cup egg substitute
¼ cup water
¾ teaspoon vinegar (white or cider)
1 ½ cups all-purpose flour or wheat flour
1 ½ cups cake flour
¼ teaspoon salt1 teaspoon baking powder
Cooking Directions
- Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.
- Blend together butters, SPLENDA® Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
- Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
- Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.
Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.
Nutrition Info
Servings per Recipe: 48 Servings
Amount Per Serving: Serving size: 1 cookie
Calories: 60Calories from Fat: 30
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 30mg
Total Carbs: 7g
Dietary Fiber: 0g
Sugars: 1g
Protein: 1g