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Vickie's Butter Cookies
Butter CookiesBeing a diabetic and having a sweet tooth can be a serious problem. So I've begun experimenting with various cookie recipes using diabetic friendly alternatives to satisfy that sweet tooth. This one is in progress. They're not as sweet as I'd like, but adding additional sugar create a dry cookie. This is the current recipe, but next time we're going to try adding ½ beaten egg.
2 cups softened butter (1 box LandO'Lakes Margarine)
   The butter must be at room temperature. Don't melt it.
1 cup Equal or Splenda (or other sugar substitute)
3 tspn vanilla extract
3¼ cups flour
¼ tspn salt
Makes about: 2 dozen.
  • Pre-heat oven to 375° F
  • In a large mixing bowl cream the butter with the Equal
  • Add in vanilla and salt and mix well.
  • Fold in flour and knead into a dough. The kneading is important. Don't just mix the dough.
  • Place dough in the refrigerator for about 15 to 20 minutes.
  • Remove dough from the fridge and and roll into small finger shaped cookies.
  • Place on an ungreased cookie sheet. About ½ inch apart.
  • Cook for about 10 to 12 minutes.
    Cookies will not turn brown, so watch the bottom of your cookies.
    If they start browning, remove them from the oven.
  • Cool and serve.
  • You can decorated the cookies in a variety of ways. But keep in mind what you decorate them with will add sugar. But consider some of these ideas:
· Top the cookies with chocolate, raspberry or strawberry topping.
· Dip half the cookies in chocolate shell, while wet cover the chocolate with nuts of your choosing.
  • You can substitute almond extract for the vanilla and add a nice almond flavor.
  • You can add a variety of nuts to this recipe too. But only add about 1/4th of a cup of chopped nuts of your choosing.
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