Diabetic Shortbread Recipes

BROWN SUGAR SHORTBREAD COOKIES

Steps:

• In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
• Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

DIABETIC SHORTBREAD

Steps:

• Cream butter with sugar in mixing bowl til soft and fluffy.
• Stir in rice flour and all purpose flour until blended.
• Roll on lightly floured board.
• Cut into 1 1/2" rounds.
• Place on ungreased cookie sheets.
• Prick with a fork (to form design if desired).
• Bake 325F 25 mins til golden.

DIABETIC SHORTBREAD WEDGES

Steps:

• Combine flour, Equal® for Recipes or Equal® Spoonful?
• ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
• Pat dough evenly in bottom of greased 8-inch round cake pan.
• Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
• Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
• Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
• Cool on wire rack; cut into wedges while warm.

DIABETIC SUGAR COOKIE RECIPE WITH SPLENDA RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 degrees Cream the butter and Splenda together. Add the egg and the vanilla and mix together. Mix all of your dry ingredients together first and then add to your batter. Take a spoonful of batter and roll it into a ball. Place it on your ungreased cookie sheet. Once you have your cookie sheet full you take a glass and spray the bottom with a non-stick cooking spray. You press down on each ball of dough to make a round, flat cookie. Place your cookies in the preheated 350 degree oven and bake for 10 to 12 minutes.

DIABETIC MILLIONAIRE'S SHORTBREAD

Steps:

• 1. Preheat the oven to 350°F.
• 2. SHORTBREAD:
• 3. Spray 2, 8 inch square pans with PAM baking spray
• 4. Place the flour, Splenda blend and salt in a food processor and pulse once.
• 5. Add butter and pulse until mixture resembles peas.
• 6. Press the shortbread mixture into prepared pans
• 7. Bake until golden brown around the edges, about 20 minutes.
• 8. Remove from the oven and let cool completely.
• 9. CARAMEL LAYER:
• 10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
• 11. Slowly bring the mixture to a boil, stirring continuously.
• 12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
• 13. Pour the caramel over the cooked shortbread
• 14. Spread evenly using an offset spatula.
• 15. Cool to room temperature.
• 16. CHOCOLATE TOPPING:
• 17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
• 18. Once chocolate has melted, pour it over the cooled caramel layer.
• 19. Cool at room temperature for about 10 minutes
• 20. Then place in the refrigerator to cool completely
• 21. Cut into 1-inch squares and enjoy
• 22. Store the unused portion in the fridge